I was in Egypt a few years ago and thought the food was very good indeed. For some of the time, I stayed with a family so I got to experience some Egyptian takes on some of my favourite dishes.
As a big fan of Kofta I was in heaven but it was the falafel that caught my attention and I’ve been making it ever since. It can be served hot or cold with couscous, pitta bread or a salad. This recipe is cheap to make and only takes 20 minutes.
Seeing as I have experienced some Egyptian cuisine, I decided to cook up a Tanzanian dish. I’ve a lot on at the moment with moving house; I wanted to make something simple but still healthy so I went for a fish curry. This particular dish is delicious and can be made as spicy as you like. I used a birds eye chilli and left the seeds in because I like it really spicy and served the curry with rice.
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 400g can chickpeas, washed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped
- 1 egg, beaten
- Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork until the chickpeas are broken down. Stir in the parsley, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
- Shape the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm.
Tanzanian Fish Curry
- 4 firm white-fleshed fish fillets, cut into serving portions
- 1 tablespoon garam masala
- 2 tablespoons olive oil
- 2 onions. chopped finely
- 2 garlic cloves, chopped finely
- 1 chilli, chopped
- 1 large fresh tomato, chopped
- 1 teaspoon additional garam masala
- 400g can coconut milk
- 1 tsp fish sauce
- Juice of 2 limes
- Rub the fish with garam masala and brown on each side in hot oil. The fish shouldn’t be cooked through.
- Saute the onion and the garlic in additional oil, stirring occasionally, until onions are tender and slightly browned.
- Then add the chilli, tomato and the additional garam masala.
- Cook with the lid on for a couple of minutes and add the coconut milk and fish sauce and simmer for 5 minutes, stirring often.
- Add the fish and simmer, covered, until cooked through, about 10 minutes
- Squeeze lime juice over the fish and sauce before serving.