You can smell the Lake Victoria fish market in Entebbe before you see it, but it’s not a nose-crinkling pong. It is the hunger inducing aroma of a heady mixture of curry and herbs on a barbeque, because just outside the entrance to the market there are dozens of men and women firing up their little brick ovens and cooking the most delicious fish kebabs this side of heaven. We’d always buy one or two and eat them right there on the spot before going to check out the fresh catch.
Here is a favourite recipe for one of the more prolific (and smaller) of lake fish, the tasty Tilapia. It’s so quick and easy and can be done either in the oven or on a barbeque. I’ll bet you’ll agree that there just isn’t anything quite as good as the wonderful, wholesome taste of freshly caught fish!
Cut several deep slashes into both sides of each fish and place them in the centre of a banana leaf or large square of foil. Mix the red curry paste and coconut milk paste together and rub it into the fish, making sure it goes right down into the slashes.
Cut 2 of the limes into thin slices. Push one piece into each of the slashes along the side of each fish.
Thinly slice the garlic and spring onions and sprinkle over the top of each fish.
Wrap the leaves or foil over the fish to make well-sealed parcels, place the parcels on a baking tray and pop into a hot oven for 15-20 minutes.
Serve each fish straight from its leaf or foil container. Allow each person to open their own parcel, as the aroma is sensational! (If you’re doing this on a barbeque, just remember to turn the parcels two or three times while over the coals so that the fish is evenly cooked through.)
**Do pop over to Shan’s blog where she hosts the What’s Cooking Wednesday for more delicious recipes!**