This time instead of baking in the oven, I tried another method of making fish seasoned with suya spice. I shallow fried it after I made my suya paste, recipe link posted below.
Either you can use this link to make your own or you can buy it ready made from an African store. However if I wanted to make this for seasoning for meat in Pakistan which I can get without a problem. However I have to ask my brother in law to take me to a bigger market so I can get these things inshallah. This way I make sure I get what I need.
After I made my suya paste I washed the pieces of fish I had thawed out. Any type of fish can be used. I ended up using perch. I seasoned the perch with the suya paste and added 1/4 cup of peanut oil to the wok and fried them in batches of 2 unbreaded until they are firm and completly done. It is about 5 minutes per side.
After the perch was done I ended up putting them on the plate. I seen I still had a slight amount of oil left from frying the fish. I added 1 onion or shallot and fried them till it was brown. I added 1 packet of indomie noodles with 1 tsp of peanut oil. I cooked the noodles according to package directions. I added the seasoning packets first then the noodles. I added 3 cups of water, I added 1 pinch each of red chili powder and crayfish then I added 3 curry leaves. I let the noodles cook until done and their was no more water in the wok left.
I added the cooked fish back to the wok and stirring a little taking care on not to break the fish. So anyway this is obvious because it is really delicious and this can be done when you are in a hurry. Last nights was one of those nights where I was in a rush.
Enjoy!!!!
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