Fish Roll

Season the fresh mackerel fish with half of the onion, half teaspoon garlic powder, curry powder, thyme, half seasoning cube, and salt to taste. Add a little water and let the fish boil until soft and fully cooked.

Take out the fish from the stock and leave to cool. Pick out the bones from the fish and mash well with the back of a fork. If using canned fish, simply mash it and set aside.

Heat up about two tablespoons of vegetable oil. Add the remaining onions (minced/grated) and garlic powder. Stir fry until the onion is translucent.

Add the grated carrot, stir fry for 5 seconds, then add the mashed fish, pepper (if you like some heat), the remaining seasoning cube, and taste for salt. Stir fry for a few seconds until the flavors are well combined. Transfer to a bowl and leave to cool.

In a large bowl, pour in the flour, baking powder, sugar, and salt and mix well. Add the margarine and mix until crumbly. Add the egg and mix thoroughly. Gradually add water until the dough comes together and is workable.

Flour your work surface and knead the dough until you get a smooth but firm dough, about 2 to 3 minutes. Let the dough rest for 5 minutes.

Place the dough on a table and cut out a bit. Using a rolling pin, roll out the small dough until it’s flat and then cut to form a rectangular shape.

Add the fish filling and fold/roll the dough and seal tight. Keep rolling it until you get your desired length. Repeat the process for the remaining dough and set aside.

Heat up a pan of oil until hot (not smoking hot) and gently place the fish rolls into the hot oil. Fry the fish roll on low heat until it’s crispy and brown.

To know if the oil is ready for frying, simply place a pea size of the dough into the oil. If it turns brown, the oil is ready. Serve and enjoy!