Fish breyani

By Hope Malau
13 November 2014

A fragrantly spiced meal that’s big on flavour. You can substitute any fish of your choice for the hake.

Serves 4-6 Preparation: 10 min Cooking: 25 min

  • 500 ml (2 c) basmati rice
  • 5 ml (1 t) salt
  • 30 ml (2 T) oil
  • 2 onions, chopped
  • 4 garlic cloves, finely chopped
  • 10 ml (2 t) ginger, grated
  • 4 hake fillets, cut into large chunks
  • 5 ml (1 t) chilli powder
  • 5 ml (1 t) ground cumin
  • 10 ml (2 t) ground coriander
  • 2 ml (½ t) ground cinnamon
  • 2 ml (½ t) ground turmeric
  • pinch of ground nutmeg
  • 200 ml plain yoghurt
  • 5 ml (2 t) caster sugar
  • handful of raisins
  • 3 eggs, boiled and shelled
  • 1 lemon, sliced

1 Wash the rice in several changes of water until the water runs clear. Drain, transfer to a saucepan and cover with cold water to about 2 cm above the top of the rice. Add the salt. Bring the water to the boil, reduce the heat, cover and simmer for 10 minutes or until the water has been absorbed.

2 Heat the oil in a frying pan, add the onions, garlic and ginger and fry until golden brown. Add the fish and stir-fry for 5 minutes. Add the spices and stir for 1 minute, then stir in the yoghurt and simmer for 2 minutes. Add the caster sugar, raisins and cooked rice.

3 Cook over very low heat for 5 minutes. Serve garnished with boiled eggs and lemon slices.

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