Recipe

Fish Breyani - Curried Fish Recipe

	Capedread / All my dishes 1 year, 8 months ago Once you’ve tasted this delicious fish breyani, you’ll love the simple and delicate tastes and textures. It’s a bit time-consuming, but well worth the effort in the end. Prep:15m Cook:50m Servings:8	Capedread
	easy yummy cheap

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Ingredients

50 ml corn 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 (fennel seeds)

5 ml cumin seeds (jeera)

5 ml ground coriander

5 ml leaf masala

5 ml breyani masala

1 kg fresh firm white fish, cubed

salt

5 ml fish masala

6 small potatoes, peeled

200g (500 ml) uncooked Basmati rice

5 ml turmeric

125 ml lentils (masoor)

4 hard-boiled eggs

Directions

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 and the fish is half cooked. 1 or 2 min.

Add the rice, lentils, turmeric and salt to boiling water for 20 min or till tender

Drain and set aside.

arrange layers of the breyani mixture and rice in a saucepan.

Add a little water,(about half a cup) 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.

Serves 6 – 8.

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