FISH BREYANI   (Serves 6 – 8)

FISH BREYANI (Serves 6 – 8)

Once you’ve tasted this delicious fish breyani, you’ll travel to the ends of the earth (or at least to Durban!) to find all the spices the recipe demands. It’s a bit time-consuming, but well worth the effort in the end and will feed a lot of people.

50 ml oil 1 large onion, sliced into rings
4 cardamom seeds
4 whole cloves
2 pieces stick cinnamon
5 ml chopped fresh ginger
4 cloves garlic, crushed
5 ml barishap
5 ml cumin seeds (jeera)
5 ml ground coriander
5 ml leaf masala
5 ml breyani masala
1 kg fresh fish, cubed salt
5 ml fish masala
6 small potatoes, peeled
200g (500 ml) uncooked rice
5 ml turmeric
125 ml lentils (masoor)
4 hard-boiled eggs

Heat the oil in a pan and fry the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended together. Add the barishap, cumin seeds, coriander, leaf masala, breyani masala and a little water. Simmer until an aromatic paste is formed.
Season the fish with salt and fish masala and add together with potatoes to the paste. Fry until the mixture acquires a nice yellow colour. Cover and braise until cooked. The potatoes should be soft but still intact. Add extra water if necessary.
Add the rice to boiling salted water along with the turmeric and boil until tender. Drain and set aside. Cook the lentils in boiling water until soft and drain.
Combine the rice and lentils and arrange layers of the breyani mixture and rice in a saucepan. Add a little water, cover with a piece of waxed paper and lid, and steam for about half an hour.
Slice the eggs into quarters and place on top of the breyani just before serving.

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