Marinated Fish:
1.
Carefully cut fish into 2cm cubes, eliminating any fish
bones. Use a sharp knife to avoid crushing the fish. Put
into a large bowl and sprinkle with the turmeric powder,
1 tablespoon salt and optional chilli powder. Gently mix
together and avoid breaking up or crushing the fish
cubes. Cover and allow to marinate for 2 hours or
overnight in refrigerator.
Rice
Preparation:
1.
Wash
rice in cold water until it drains clear. Drain all
water from rice. Put aside.
2.
Heat 2
tablespoons ghee in a casserole pan large enough to cook
and contain the cooked rice, over medium low heat. Add
the cardamom pods, cinnamon sticks, cloves and black
peppercorn. Stir fry for 1 minute. Add the medium finely
sliced onion and stir fry until the onion slices become
transparent.
3.
Add
the drained rice and stir with stir fried onions and
other spices. Mix well together and make sure that the
rice does not stick to the bottom of pan. Add 6 cups of
hot water to rice in pan, add 2 flush tablespoons of
salt, mix well, cover and allow to cook over low to
medium heat.
4.
Watch
rice carefully and make sure that it is not under or
overcooked. When ready, remove from heat and set aside
for five minutes. Fluff the cooked rice carefully and
gently to loosen the cooked rice grains. Do not scrape
nor bring up the burnt layer of rice at the bottom of
pan.
Fish
and Bryani Sauce:
1.
In a
deep frying pan, pour 1 cup of vegetable oil. Heat oil
over low to medium heat. When oil starts to sizzle,
carefully place the fish cubes in batches without
touching each other in the pan. Fry fish cubes in
batches until fried to a golden colour, carefully remove
from pan and drain over kitchen paper. Set aside.
(Do not fry prawns beforehand).
2.
Remove
oil from frying pan, except for three tablespoons. Add
sliced onions and fry over low heat until it start to
turn slightly golden brown.
3.
Increase heat to medium and add the finely chopped
tomato, optional chilli paste, crushed ginger and
garlic. Stir fry for 5 minutes until well blended. Make
sure that mixture does not stick to bottom of pan.
4.
Add
the garam masala powder, yoghurt, salt to taste (1
tablespoon), chopped coriander
and mint leaves. Stir fry for 5 minutes over medium
heat. Make sure that mixture does not stick to bottom of
pan by gently scraping pan bottom.
5.
Add fried
fish cubes and gently mix with the bryani sauce in pan.
Continue cooking until mixture starts to boil. Remove
from heat and set aside.
Presentation:
1.
In a
deep baking tray large enough to contain the rice and
fish bryani, place a thin layer of rice alternating with
the fish bryani mix and a thicker layer of rice. Be
careful not to dislodge the burnt rice from the bottom
of the cooked rice pan. Carefully place the fish bryani
making sure that the fish and bryani sauce are evenly
distributed. The dish looks better if the final layer
shows an even combination of rice and fish with bryani
sauce.
2.
Melt 3
tablespoons ghee and sprinkle over mixture in pan.
Dissolve 1/4 teaspoon saffron colouring in 100 ml
of hot water, sprinkle over rice.
Cover with aluminium foil and place in oven at 150
degrees
centigrade to keep warm. Allow rice to
heat through for 20 minutes.
3.
Just
before serving, remove foil and decorate with chopped
coriander leaves.
4.
Serve
with a grated cucumber and carrot salad.
Options:
1.
You
can substitute the fish with prawns. However, do not fry
the prawns beforehand. Just place the marinated prawns
into the spice mix and cook until the prawns are
thoroughly cooked, but not overcooked.
