Wednesday, 30 March 2016

FISH BREYANI


Pot breyani – fish layered at bottom, rice placed at top with onion topping
Fish layer masala
1,5kg fish, filleted or sliced on the bone
45ml ginger and garlic paste
45ml fish spice/masala
3 cardamom pods
2 pieces stick cinnamon
2 all spice
3 whole cloves
15ml garam masala
15ml cumin powder
15ml coriander powder
15ml turmeric powder
10ml chilli powder
3 green chillies
salt to taste
50ml lemon juice
45ml cooking oil
3 onions, finely chopped, for braising
4 medium tomatoes, grated
6 potatoes cut into quarters
Rice Layer
4cups basmati rice, cooked
125ml lentils, cooked
Onion Topping
3 onions sliced thinly and fried till golden, drain all excess oil
½ bunch fresh coriander, chopped
5ml egg yellow food colouring mixed with 125ml water
couple of strands of saffron)
Method
- Combine all the spices and sprinkle half of the spice over the fish.
- Braise onion in cooking oil till soft, adding water if necessary.
- Add tomatoes and rest of spices and braise for a couple of minutes.
- Add potato and cook for 30min – 45min. till done. Stir and check for masala not to burn. Take care not to break potatoes. Clean pot and neaten layer.
- Meanwhile fry fish and drain on absorbent paper. Place fish on top of masala mixture in pot.
- Clean pot and neaten fish and masala layer. Place a cup of rice on top of fish
- Spray and cook a piece of foil and place sprayed side onto fish layer. Place rest of rice on top of foil, then place lentils, fried onions and dhanya on top of rice.
- Mix water with egg yellow and saffron and sprinkle over rice. Dot with pieces of butter and let steam together for 20min. over low heat.
To serve:
Place half of rice on side of big platter. Dish the fish masala on the other side of rice.
Serve with dhai (yoghurt and chutney) and freshly fried poppadums.

Courtesy of Shanaaz Parker

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