Rosemary Fried Potatoes, Fried Egg & Fish Veggies Sauce

 

Rosemary Fried Potatoes

Ingredients:

20 pieces potatoes

Dried Rosemary 

1/2 bottle oil

Method

Peel and slice the potatoes. Strain. Place a pan on fire. Pour the oil when hot, add the potatoes. Sprinkle the Rosemary leaves. Fry the potatoes. When fried, pack and set aside.

  Fish Veggies Sauce

Ingredients:

1 whole fried fish or fresh fish (de boned & crumbled)

2 green peppers (diced)

1 large diced onion

5  diced red bell peppers

1 chopped scotch bonnet

1 handful of chopped spring onions

1 stock cube

Fennel seeds (2 seeds)

Cumin Seeds (3 seeds)

1/2 tsp Asmie's Kitchen Curry

1/2 tsp Asmie's Kitchen Egyptian Spice Mix

1/4 cooking spoon oil

  Method

Heat the oil in a pan. Sprinkle some fennel seeds and cumin seeds fry for few seconds. Add the diced red bell peppers, scotch bonnet, green bell peppers, spices and seasoning. Stir fry for 5 minutes on medium flame. Add the fish and chopped spring onions and stir now and then for 3-5 minutes. Fish Veggies Sauce is ready! © Asmie's Kitchen

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