SPICY FISH BIRYANI

By Cheong Liew

Serves 6

· 1½ tablespoons Biryani Masala (recipe follows)

· 2 lemons, juiced

· 500g kingfish cutlets

· ½ cup vegetable oil

· 250g brown onion, finely sliced

· 10 large green chillies, halved and seeded

· 250ml natural yogurt, whipped

· 150 dill, finely chopped

· 1.2 litres water

· 2 teaspoons salt flakes

· 500g basmati rice, soaked in cold water for 2-3 hours

· 200g coriander, leaves, stems and roots, finely chopped

· 250g unsalted butter

· 250g golden shallots, finely chopped

n Combine Biryani Masala with lemon juice, rub onto fish and leave to marinate for 2 hours if possible.

n Heat most of the oil and fry onions until golden brown.

n Add fish and chillies and fry over a low heat until oil separates, if fish stick to the bottom, add a little water.

n Add yogurt, cover reduce heat and simmer for 7 minutes. Set aside.

n Heat remaining oil, fry dill for a few seconds then add water and salt and bring to the boil.

n Drain rice and add to the pan. Return to boil, reduce to a simmer, cover and cook for about 20 minutes, until rice is just tender.

n Strain rice and pat completely dry on paper towel.

n Preheat oven to 120ºC.

n Spread half the rice evenly onto a baking tray.

n Spread the cooked fish mixture evenly over rice, sprinkle with half the fried onions and half the coriander.

n Spread remaining rice on top and finish with remaining fried onions and coriander.

n Cover with aluminium foil and bake for 30 minutes.

Notes: Large snook or Spanish mackerel are also good in this recipe.

BIRYANI FISH MASALA

makes about ⅓ cup

· 1 teaspoon Kashmiri chilli powder

· ½ teaspoon sweet paprika

· ½ teaspoon ground turmeric

· ¼ teaspoon ground cardamom

· ¼ teaspoon ground nutmeg

· ½ teaspoon ground black pepper

· 1 teaspoon green mango powder (amchur)

· 1 teaspoon dried thyme

· ¼ teaspoon ground mace

· 2 tablespoon ground coriander

· ½ tablespoon ground cumin

· ½ teaspoon fenugreek leaves

· 1 teaspoon salt flakes

· pinch cloves

n Combine all ingredients and store in a cool dark place in an airtight jar.

Notes: This mixture will keep well for 2 – 3 weeks in an airtight container.