Looking for a little soul food? Owner of catering business PriMade, Apriena Jugoo Pummer, has just the fix for you with her recipe for fish biryani.
I mean who needs “beef?” It’s 2021, we are at peace. And who wants to be “chicken” in the kitchen? Not us, we are disruptors and love an experiment.
In true renegade form, Pummer goes against the poultry and red meat tradition and opts for something fishy instead.
Make Pummer’s fishy biryani this weekend.
4 potatoes peeled and cut into 4’s
2 large onions chopped in half rings
4 cloves garlic peeled and crushed
3 tbsp ghee (clarified butter)
1 kg fish (I used Hake) cut into pieces
100 ml crème fraîche
3 tbsp masala (curry powder)
250 ml full fat yoghurt
1 bunch coriander (dhania) chopped
2 sprigs curry leaf
1 bunch mint chopped
2 cups basmati rice parboiled for 10 minutes
1 tsp cumin (jeera) seeds
1 tsp fenugreek (methi) seeds
2 cinnamon sticks
3 tomatoes chopped
1 cup green peas
- Marinate your fish with the crème fraîche, 1 tablespoon masala, garlic, salt half of the chopped coriander and mint and set aside.
- Parboil your rice with cinnamon stick, 3 cloves and salt and set aside.
- Preheat your oven to 150°C.
- Steam your potatoes in the microwave to soften slightly.
- In your pot, add ghee and fry your potatoes until golden, remove and set aside.
- In the same pot add your onions and fry till golden. Remove half the fried onions.
- To the remaining onions in your pot, add the fenugreek seeds, jeera seeds and cinnamon stick and the rest of the masala.
- Add the chopped tomatoes and curry leaves and mix well with the spices.
- Add the yoghurt and allow to cook for 5 minutes.
- Switch off the heat and place your marinated fish into the tomato and yoghurt sauce
- Add a cup of frozen peas and start layering with potatoes, crispy fried onions, chopped dhania and mint and parboiled rice.
- Add dollops of ghee, seal with foil and pot lid on and pop into the oven for 1 hour 15 minutes.