- Main Ingredients Yaji spice, Coconut milk, Green bell pepper, Scotch bonnet Peppers, Red onions, Spring onions, Vegetable oil, Croaker fish, Salt
- Level Of CookingEasy
Yaji Fish Curry
Long time no see
I know I haven’t posted any new recipes in a while, and for that I apologize. So I have decided to make it up to you with this amazing recipe I recently discovered. I put a little spin of my own on it though.
Recently, hubby decided that he was tired of stew, tomato stew to be specific. I’ve made all sorts of tomato stews for him; Snail stew, Prawn stew, Cow leg stew, Fresh fish stew, Beef and Stock Fish stew, you name it, I’ve done it. So I guess he’s officially stewed out.
On the other hand, I happen to be a huge fan of stew. If I don’t have at least a bowl of stew in my freezer, I feel like I’ve run out of food, no matter what’s in there. Tomato stew can serve as a base for a lot of meals, so it’s always good to have a bowl handy.
Down to the Yaji
Since hubby developed an aversion to tomato stew, I suddenly got bored with it too. So I knew it was time to switch things up.
I’ve prepared different kinds of sauces and curries but none of the curries were specific to my dear country Nigeria. I’ve made Indian curry, Thai curry but this time I decided to stay loyal to the green and white flag.
This curry was inspired by Sisi Yemmie . I first saw this recipe on her vlog and I liked it because it looked so easy and delicious. So I decided to try it but this time with fish.
Firstly, to prepare this recipe, you’ve got to find a Suya man that has a knockout suya spice or yaji spice. Unfortunately, not all suya men know how to prepare really good yaji spice mix. Some are too spicy so you don’t get to taste anything but the fire from the pepper. While some are just bland like dust. Use your taste buds!
When you find the right yaji spice, buy it and store it in a jar. It will stay fresh for at least a month. You can also make yours from scratch. Find out how to from 9jafoodie Yaji Spice Mix .
You can use yaji spice as seasoning for so many things. It’s simply an amazing dry rub when you’re grilling any protein, from chicken to pork. It’s a great addition in a marinade. Just get yours and go crazy with it.
Over to our Recipe
- 1 medium sized Green bell pepper
- 1 can of Coconut Milk
- 4 Scotch bonnet peppers (Ata rodo) or according to your taste, chopped
- 1 Spring onion, chopped (including the green leafy part)
- 4 tablespoons of Yaji spice
- Fresh Croaker fish, cut in quarters
- 1 tablespoon of Olive oil
- Vegetable oil, enough to fry the fish
- 1 large red onion, cut in big chunks
- Salt to taste
- Season fish cutlets with salt. Place vegetable oil in a pan to heat. Place fish in the pan to fry. Take fish out of the and break in big chunks.
- In a pot, place a tablespoon of olive oil. Add onion chunks and stir fry till they’re a bit softened. Add spring onions.
- Add green pepper and stir fry. Add coconut milk and scotch bonnet. Lastly, add yaji spice and stir. Add fish chunks. Leave to thicken a bit, about 5 minutes.
- Be careful, this curry has a tendency to get too thick, almost like a porridge. If you like it thick, great. If not, thin out the curry by adding a little coconut milk until you get your desired consistency.
- Serve with Basmati rice or any kind of rice
I told you this recipe is easy and delicious. You don’t have to use fish if you don’t want to. You can use chicken or any other protein
That’s all for today. Don’t forget to leave your questions and comments in the comment section. God bless you.