Name: Fish biryani
Prep time: 20 min
Cook time: 40 min
Yield: 4-6
Ingredients: "600 g fillets of white fish such as basa (pangasius), hake or snoek"; " salt and pepper"; "10 ml ground biryani masala"; " oil for drizzling"; "1 large onion, sliced in rings "; "4 garlic cloves, crushed"; "15 ml grated ginger"; "10-15 ml whole biryani spice mixture"; "6 small potatoes, peeled and diced "; "30 ml ground biryani masala"; "250 ml raw basmati rice"; "5 turmeric"; " salt "; "400 g brown lentils, drained"; "500 ml water "; "2 tomatoes, chopped"; "1 small onion, chopped"; " handful of chopped fresh coriander"; " a little vinegar and sugar"; " large handful of chopped fresh coriander "

13 Dec 2021

Carmen Niehaus

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PHOTO: Misha Jordaan

Make biryani as I was taught by YOU’s former food assistant Waleed Alexander. Fillets of basa (pangasius), a sustainable cultivated freshwater fish, are available in supermarkets. To me this fish is a delicious, affordable alternative to hake. I especially like its soft flesh and neutral taste, which works with any flavour profile.

Preheat the oven to 180°C. Grease a baking sheet and a large saucepan (which has a lid) with oil.

1. Fish Season the fillets with salt and pepper and lightly sprinkle with the masala. Transfer to the prepared baking sheet, drizzle lightly with oil, and bake for 5 minutes or until the fish is almost done. Alternatively, cook the fish in a steamer.

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