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Tlhapi ya mafi (fish in sour milk): recipe illustration
Fish & seafood

Tlhapi ya mafi (fish in sour milk)

Fish simmered in sour milk, which gives it a slightly tangy flavour and a creamy sauce. A typical dish in regions where fermented milk is widely eaten.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

261 kcal per serving

Protein
32.2 g
Carbohydrates
9.9 g
of which sugars
8.9 g
Fat
9.9 g
of which saturated fat
2.4 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the fish fillets into 5 cm pieces, lightly salt them and leave to rest for 10 minutes.
  2. Slice the onion and fry it in the oil over medium heat for 6 minutes, until soft.
  3. Add the garlic, ginger and diced tomatoes, then cook for 4 minutes until soft and jammy.
  4. Sprinkle in the turmeric, stir, then lower the heat to the minimum.
  5. Gently whisk in the sour milk so it does not split, and heat for 3 minutes without boiling.
  6. Lay the fish pieces in the sauce, cover and cook for 8 to 10 minutes over low heat, until the flesh flakes easily with a fork.
  7. Adjust the seasoning and serve immediately with the porridge or rice.

Variations and tips

With what is available. Replace the sour milk with plain yoghurt loosened with a little water for a runnier texture.

Smoky version. Add a pinch of smoked paprika with the turmeric for a deeper flavour.

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Original Ecomely recipe.