Ingredients
- 1 can pilchards
- 2 cups of Basmati rice
- 1 large chopped onion
- 2 Tbsp butter
- 2 Tbsp oil of choice
- 1 piece of stick cinnamon
- 3 pods of cardamom
- 2 cloves of grated garlic
- 1 tsp of grated ginger
- Cut a few red and green chillies lengthwise and add to onion mixture (you may add sliced mixed peppers too)
- Add 2 tsp paella spice
- 1 tsp salt
- 1 tsp fish masala
- 1 tsp chilli powder
- 1 tsp leaf masala
- 2 tsp garam masala
- Juice of a lemon
- 8 potatoes
Method
Drain the fish in a colander. Slowly run tap water over it, to get rid of the tomato sauce
Gently separate the fish to get rid of the bone inside. Try not to break the fish.
Boil the rice (¾ done), then wash, drain and put aside.
Sauté 1 large chopped onion in 2 Tbsp butter and 2 Tbsp oil.
Add stick cinnamon, cardamom, grated garlic and grated ginger.
Cook for 10 minutes and put aside.
Halve the potatoes and fry in oil until almost done and put aside.
In a heavy-based pot, put the potatoes at the bottom.
Layer with half of the rice then half of the onion mixture followed with the pilchards, the rest of the rice and lastly the rest of the onion mixture on top.
Add 2 cups of warm water. Dot with butter as desired.
Steam on high for 5 minutes then turn the stove down to medium-low for 10 minutes and switch off the stove.
Leave covered for 15 minutes and then enjoy.
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