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Fish Biryani

A traditional Cape dish. Economical for a crowd. The Cape Malay Curry Sauce is very mild. For a stronger flavour use the Tikka Curry Sauce.
Fish Biryani
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You Will Need:

  • 500 g yellowtail, kabeljou or hake, skinned
  • Ina Paarman’s Fish Spice
  • Ina Paarman’s Cape Malay or Tikka Cook-In Curry Sauce
  • 3 T (45 ml) butter
  • 1 T (15 ml) oil
  • 2 medium onions, chopped
  • Ina Paarman’s Green Onion Seasoning
  • 3 cloves garlic, sliced
  • 1 cup (250 ml) long grain rice
  • ¾ cup (180 ml) red lentils
  • 1 cup (250 ml) boiling water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • 3 ripe tomatoes
  • 2 T (30 ml) butter
Garnish
  • fresh dhanya (coriander)

Method:

Fish

Remove all bones from fish.

Slice into 3 - 4 cm strips, season with Fish Spice, place into dish and marinate with half of the Curry Sauce.

Leave to stand.

Rice and Lentils

Sauté the onions, pre-seasoned with 1 t (5 ml) Green Onion Seasoning, in a mixture of oil and butter.

When soft, add garlic, rice and lentils.

Stir-fry for ± 3 min.

Add the remaining Curry Sauce, boiling water, Fish Stock and Coriander Pesto.

Simmer for 5 minutes.

In a ovenproof dish layer half the rice mixture, all the fish and then top with the remaining rice mixture

Adjust the oven rack to the middle position and pre-heat the oven to 180 °C.

Slice the tomatoes thinly and arrange the slices on top of the dish.

Season tomatoes with Green Onion Seasoning.

Blob over the butter.

Cover the dish with wet baking paper, then the lid and bake for 45 minutes.

Garnish with fresh dhanya.

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Fish Biryani

A traditional Cape dish. Economical for a crowd. The Cape Malay Curry Sauce is very mild. For a stronger flavour use the Tikka Curry Sauce.
Fish Biryani

You Will Need:

  • 500 g yellowtail, kabeljou or hake, skinned
  • Ina Paarman’s Fish Spice
  • Ina Paarman’s Cape Malay or Tikka Cook-In Curry Sauce
  • 3 T (45 ml) butter
  • 1 T (15 ml) oil
  • 2 medium onions, chopped
  • Ina Paarman’s Green Onion Seasoning
  • 3 cloves garlic, sliced
  • 1 cup (250 ml) long grain rice
  • ¾ cup (180 ml) red lentils
  • 1 cup (250 ml) boiling water
  • 2 x 25 g Ina Paarman’s Liquid Fish Stock
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • 3 ripe tomatoes
  • 2 T (30 ml) butter
Garnish
  • fresh dhanya (coriander)

Method:

Fish

Remove all bones from fish.

Slice into 3 - 4 cm strips, season with Fish Spice, place into dish and marinate with half of the Curry Sauce.

Leave to stand.

Rice and Lentils

Sauté the onions, pre-seasoned with 1 t (5 ml) Green Onion Seasoning, in a mixture of oil and butter.

When soft, add garlic, rice and lentils.

Stir-fry for ± 3 min.

Add the remaining Curry Sauce, boiling water, Fish Stock and Coriander Pesto.

Simmer for 5 minutes.

In a ovenproof dish layer half the rice mixture, all the fish and then top with the remaining rice mixture

Adjust the oven rack to the middle position and pre-heat the oven to 180 °C.

Slice the tomatoes thinly and arrange the slices on top of the dish.

Season tomatoes with Green Onion Seasoning.

Blob over the butter.

Cover the dish with wet baking paper, then the lid and bake for 45 minutes.

Garnish with fresh dhanya.

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