I have been requested to provide a recipe for fish breyani in another post. I've decided to post it here.
This is quite an elaborate family recipe, however there is no other way to prepare the ultimate fish breyani.
LAYERED FISH BREYANI RECIPE
SUFFICIENT FOR 1-2KG FISH
IDEAL FISH FOR BREYANI ARE KOB AND ROCKCOD
INGREDIENTS FOR MARINATE
2 tsp garlic
2 tsp red chilli powder
½ tp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tbsp sunflower oil
2 tbsp lemon juice
salt to taste
INGREDIENTS FOR BREYANI
1 cup lentils (soaked overnight in cold water)
2 cups rice (either fragrant basmathi rice or ordinary parboiled rice)
2 cups finely chopped tomato
½ cup tomato puree
½ cup yoghurt or maas
1 teaspoon garlic
½ teaspoon ginger
4 whole green chillies slit down the middle
1 tbsp lemon juice
2 pieces cinnamon sticks
4 cardamon pods
1 tbsp salt
1 tsp whole cumin
¼ tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
¼ cup sunflower oil
2 onions sliced fine
6 potatoes cut in halve
6 eggs, boiled, peeled and halved
egg food colour
METHOD
1. Make a paste with the marinate ingredients and marinate the fish.
2. Bake the marinated fish in a preheated oven for 220°C for 5 minutes and set aside
3. Boil lentils salted water until soft, drain and set aside.
4. Boil rice in salted water until half done, drain and set aside.
5. Fry onions until golden brown in some oil and set aside.
6. Add a few drops of egg yellow food colour to potatoes, fry in oil until surface crispens.
7. In a large dish mix the tomato, puree, yoghurt, onion, ginger, garlic, green chillies, lemon juice and all the dry ingredients and add salt to taste.
8. In a large, flat based pot, sprinkle a handful of rice and lentils and add 6tbsp of oil.
9. Dip each slice of fish in the tomato mixture and arrange in the pot.
10. Pour remaining mixture over fish.
11. Place potatoes and eggs alongside pieces of fish.
12. Layer boiled lentils over fish and layer rice over boiled lentils
13. Sprinkle ¼ cup water and close pot.
14. Bake in a preheated oven at 180°C for 1 to1½ hours until all water evaporates from bottom of pot. Shift layers with a spoon to check bottom.
15. When serving ensure that served portions contains all layers. This can be done by cutting through the layers with a vertical serving spoon
16. Serve with salad of choice.
This is quite an elaborate family recipe, however there is no other way to prepare the ultimate fish breyani.
LAYERED FISH BREYANI RECIPE
SUFFICIENT FOR 1-2KG FISH
IDEAL FISH FOR BREYANI ARE KOB AND ROCKCOD
INGREDIENTS FOR MARINATE
2 tsp garlic
2 tsp red chilli powder
½ tp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tbsp sunflower oil
2 tbsp lemon juice
salt to taste
INGREDIENTS FOR BREYANI
1 cup lentils (soaked overnight in cold water)
2 cups rice (either fragrant basmathi rice or ordinary parboiled rice)
2 cups finely chopped tomato
½ cup tomato puree
½ cup yoghurt or maas
1 teaspoon garlic
½ teaspoon ginger
4 whole green chillies slit down the middle
1 tbsp lemon juice
2 pieces cinnamon sticks
4 cardamon pods
1 tbsp salt
1 tsp whole cumin
¼ tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
¼ cup sunflower oil
2 onions sliced fine
6 potatoes cut in halve
6 eggs, boiled, peeled and halved
egg food colour
METHOD
1. Make a paste with the marinate ingredients and marinate the fish.
2. Bake the marinated fish in a preheated oven for 220°C for 5 minutes and set aside
3. Boil lentils salted water until soft, drain and set aside.
4. Boil rice in salted water until half done, drain and set aside.
5. Fry onions until golden brown in some oil and set aside.
6. Add a few drops of egg yellow food colour to potatoes, fry in oil until surface crispens.
7. In a large dish mix the tomato, puree, yoghurt, onion, ginger, garlic, green chillies, lemon juice and all the dry ingredients and add salt to taste.
8. In a large, flat based pot, sprinkle a handful of rice and lentils and add 6tbsp of oil.
9. Dip each slice of fish in the tomato mixture and arrange in the pot.
10. Pour remaining mixture over fish.
11. Place potatoes and eggs alongside pieces of fish.
12. Layer boiled lentils over fish and layer rice over boiled lentils
13. Sprinkle ¼ cup water and close pot.
14. Bake in a preheated oven at 180°C for 1 to1½ hours until all water evaporates from bottom of pot. Shift layers with a spoon to check bottom.
15. When serving ensure that served portions contains all layers. This can be done by cutting through the layers with a vertical serving spoon
16. Serve with salad of choice.