Another N’duja recipe ??? We cant help it… it is delicious with fish… We came up with this recipe while trying to use up a few left over courgettes from the fridge at Gannet Secret Test Kitchen… It tasted so nice, it had to be shared.
Cut your fish into large bite size pieces, not too thick, season, roll in the flour and saute in the pan for a few minutes until browned. Set aside on kitchen paper to absorb the juice.
Chop your onion, bash you garlic -Saute both in a wide & deep frying pan for a few minutes.-
Add the tomatoe tin, Chick peas - Cherry tomatoes on the stem - Stew gently - DO NOT season - Add half the N’duja roll ( or more if you are feeling brave ) and spoon crush it into the sauce until fully dissolved or absorbed.
Return th monk chunjs to the pan to finish cookingthem through for another 4-5 minutes and serve
Feel free to add a few shellfish to earn yourself an extra bonus ⭐️ at the dinning table.
Serve with your pasta, sprinkle with a few chilli flakes as a warning of what’s lies beneath…
NOTE: What happens to the rest of the N’duja… N’duja has a rather odd texture, despite its shape it is not a sausage. It is actually a cured meat roll. You do not need to use it all up at once, It will keep in the fridge for a few weeks as long as its ends are covered to avoid air contact & drying as it ages. A roll rarely last longer than this in our own Kitchen.
We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
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