Casserole Fish

Casserole Fish

Two or 3 pound of fillet fish; 1 dessert spoon of butter; 1 cup of water, 1 dessert spoon of flour; 1 onion; 1 dessert spoon of vinegar; salt and chopped parsley.

Cut the fish into small pieces (about 2.5 inches). Slice the onion thinly and fry in the butter until a golden brown, add flour and cook a few minutes before adding vinegar and water, then boil altogether for a few minutes and add pepper and salt. Arrange the pieces of fish in the casserole, pour over the sauce and cover. Cook in a moderate oven about 15 minutes or until cooked. Serve in casserole, sprinkled with parsley and garnish with lemon.

Boiled Crab

Boiled Crab

Place the live crabs in boiling salt water and boil for 15 minutes.

Fried Fish

Fried Fish

1 piece of mullet, cod, snapper, or saqa; 2 tablespoon of butter; 1 cup of water; 1 dessert spoon of flour; 1 onion; 1 dessert spoon of vinegar; salt and chopped parsley.

Wash the fish, and then dry it. Wash the tamarinds gently with a little water, which is then thrown away, and then add 2 tablespoons water and salt. Squeeze and strain the juice into a deep plate. The tamarind juice must be thick. Dip the fish into it and both sides and fry until brown, but do not overcook. Fresh prawns can also be fried with tamarinds juice in the same way.

Kai Soup

Kai (Freshwater Mussel) Soup

Boil kai then extract meat and mince it. Add a little water, pepper and salt to taste and boil again for 10 minutes, then rub through coarse sieve. To a cup of liquid, add half cup of milk, teaspoon of anchovy sauce, one quarter teaspoon Worcestershire sauce and thicken with flour if necessary. Just before serving add little cream. The soup should be light green in colour.

Coconut Soup

Coconut Soup

Make stock in ordinary way with beef bones and vegetables; thicken with barley or corn-flour. Strain and add coconut cream. Mix a teaspoon of curry powder with a little cold water and stir into the soup. The soup must not boil after the coconut cream is added or it with curdle.

ENJOY!