African fish roll, (Method of preparation).
How to prepare African fish roll.
Tools needed:
- Rolling pin.
- Mixing bowl.
- Flat surface ( wood board ).
- Frying pan.
- Dough cutter ( or ruler ).
- Knife.
Dough:
- 250g all - purpose flour
- 170g unsalted butter margarine.
- Sugar to taste
- 1 cup + tablespoon of water
- 2 teaspoon of yeast.
Filling:
- 1 can sardine in chilli tomato sauce.
- 1/2 medium onions chopped.
- 1/2 teaspoon parsley.
- 1/4 teaspoon curry powder.
How to make African fish roll.
Directions on how to make African fish roll.
1. Drain half of the tomato sauce from the mackerel and place in a medium sauce pan. Then add the onions, curry powder and let it simmer for about 10 to 15 minutes until almost all the liquid has evaporated, add parsley, stir and simmer for about 2 more minutes. Set aside and let it cool.
2. In a large bowl add the warm water and yeast. Set aside for 5 minutes.
3. Using a stand mixer or by hand, mix the flour, sugar, salt, then add margarine, mix well until the ingredients have been fully incorporated.
4. Then add the yeast mixture to the flour and mix for about a minute.
5. Turn the Dough out onto a lightly floured surface, knead it just until all the flour is incorporated and the dough is smooth.
6. Cover and let it sit for 30 to 45 minutes
minutes just like step 5 diagram.
7. Divide the dough into 1 to 2 ounce each, you have about 25 - 35 each depending on the weight.
8. On a lightly floured surface, using a rolling pin, roll out the each 2 once dough until 1/2 larger in diameter.
9. Then place a teaspoon of fish mixture and roll it up, repeat the process, set aside the fish. Pie.
11. Scoop up the batter with a smooth preferably and fry in batches, turning once, until golden Brown, about 5 minutes, do not overcrowd the pan ( it will absorb excess oil, resulting in soggy fish pies.).
12. Using a slotted spoon, remove the fish roll and place them on paper towels.
13. Serve warm or at room temperature.
5. Turn the Dough out onto a lightly floured surface, knead it just until all the flour is incorporated and the dough is smooth.
minutes just like step 5 diagram.
7. Divide the dough into 1 to 2 ounce each, you have about 25 - 35 each depending on the weight.
8. On a lightly floured surface, using a rolling pin, roll out the each 2 once dough until 1/2 larger in diameter.
9. Then place a teaspoon of fish mixture and roll it up, repeat the process, set aside the fish. Pie.
10. Heat up a large skillet or cast iron with oil up to 1/2 inch medium - high heat ( 375 ) until hot but not Smoking.
11. Scoop up the batter with a smooth preferably and fry in batches, turning once, until golden Brown, about 5 minutes, do not overcrowd the pan ( it will absorb excess oil, resulting in soggy fish pies.).
12. Using a slotted spoon, remove the fish roll and place them on paper towels.
13. Serve warm or at room temperature.
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