Mains
FISH AND PRAWN BREYANI Serves 6-8 INGREDIENTS 15ml red chilli powder salt 1kg firm white fish, cut into portions 65ml sunflower oil 1 cinnamon stick 1 bay leaf 5ml cumin seeds 1 onion, finely chopped 7ml coarse salt 20ml crushed garlic 30ml red chilli powder 400g chopped tomatoes 10ml ground cumin 10ml ground coriander 2ml turmeric 125ml fresh cream 4 potatoes, sliced into rounds and fried
250ml cooked lentils 900ml cooked basmati rice, cooled 100g butter, melted 250ml boiling water oil for frying 1kg prawn tails METHOD Rub red chilli and salt over the fish steaks. Leave to marinate in fridge. Heat the oil in a pot, add the cinnamon stick and bay leaf. When the spices are fragrant, add the cumin seeds. Once the seeds splutter, add the onion and salt. SautĂŠ until the onion is light golden brown. Add the crushed garlic, stir for a few seconds, and then add the red chilli powder. Add the chopped tomatoes followed by ground cumin,
coriander and turmeric. Simmer until the tomatoes soften. Add the cream. Layer the potatoes and half the lentils over the tomatoes in the pot. Next add the cold basmati rice and the remaining lentils. Drizzle the melted butter over the rice. Add the boiling water and steam on low until rice is heated through. Heat some oil in a separate pan and fry the fish until golden brown. Place the fish over the rice. Lastly, sautĂŠ the prawn tails until cooked. Season with salt and scatter them over the rice. Cover the pot with a tight-fitting lid and leave to infuse for a minute. Garnish with fresh coriander and serve.
