Masale RecipeOrigin: Somalia Period: Traditional |
Ingredients:
1 large whole fish, cleanded, gutted and scaled 
Masale Preparation:Method:Cut 3 long, deep, diagonal incisions in the fish. Combine the spices and salt and rub this mixture into the sides and body cavity of the fish. Add the oil to a pan and fry the fish on high heat until browned all over. Reduce the heat and continue frying the fish until it is very heavily browned (but not burnt). Lift the fish from the pan and immediately wrap in brown paper. Allow to cool and refrigerate (it will keep fresh for at least 2 weeks if refrigerated. Use this fish to flake into rice dishes and stews. |
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