Pilipili simply means Chili in Swahili
1 kg Fillet slices (pound with mallet, if you want it softer you can add 1/2 tsp tenderiser)
1 tsp garlic paste
1 tsp baking flour
2 tsp chilli powder (or less)
juice of 1 lemon
3 tbsp margarine
Put fillet in a bowl.
Add garlic and little salt and toss. Leave for 2-3 hours.
Shallow fry fillet in margarine till golden brown.
You can fry ½ kg at a time (or in batches) till all done.
In a small bowl add chilli powder, lemon juice, flour and a little salt.
Mix it well adding a little water to make a paste.
Put all the fried pieces in the same frying pan on low heat.
Add the chilli paste to it and keep on tossing till all well coated.
Do not let it burn. Place on a platter
Prepared, tried and tested by: Husseina Nazir
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