Preparation time: 40 minutes
Cooking time: 1 hour
Servings: 4
Ingredients
Fish Curry: | ||
|---|---|---|
| 1 packet | MUSHROOM Curry Fish Ball | |
| 125 g | lentils (dhall), rinsed until water turns clear | |
| 1 l | water | |
| 1½ tbsp | oil | |
| 1 | Bombay onion, chopped | |
| 2 | green chilli, thinly sliced | |
| 1 | knob ginger, approximately 1 cm, thinly sliced | |
| 2 tsp | cumin seeds | |
| ½ tsp | turmeric powder | |
| 1½ tsp | coriander powder | |
| Fresh coriander for garnish | ||
| Salt and black pepper to taste | ||
Fish Curry (to blend): | ||
| 2 | medium tomatoes | |
| 1 clove | garlic | |
Nasi Briyani: | ||
| 2 tbsp | cooking oil | |
| 2 tbsp | ghee | |
| 1 tbsp | briyani spices | |
| 2 cup | Basmathi rice, soaked for 10 minutes | |
| 2¾ cup | water | |
| ½ cup | evaporated milk | |
| 10 g | chicken stock powder/cube | |
| 3 | pandan leaves, sliced 3 cm pieces | |
| A few drops of orange food colouring | ||
| A few drops of red food colouring | ||
| ¼ cup | raisins | |
| ¼ cup | almond flakes, toasted | |
| A handful of mint leaves | ||
Nasi Briyani (Dry Spices): | ||
| 1 stick | cinnamon | |
| 3 | cloves | |
| 2 | star anise | |
| 2 | cardamon pods | |
Nasi Briyani (To Blend): | ||
| 1 | red onion | |
| 4 | shallots | |
| 2 cloves | garlic | |
| 1 cm | ginger | |
Method
- To prepare the fish curry, place lentils and 900ml of water into a pot and bring to a boil. Skim off any froth that forms on the surface of the mixture with a spoon.
- Reduce the heat to a simmer and cook lentils for 35 - 40 minutes. Cover the pot with a lid, but remember to stir lentils regularly. Add more water if necessary. Cooked lentils should be tender to touch.
- When lentils are cooked, remove the pot from the heat and use a whisk to break down the lentils. Set the lentils aside to cool and thicken.
- Meanwhile, heat oil in a pan over medium heat. Add cumin seeds and fry until fragrant.
- Add onion, green chili and ginger and continue to stir-fry for 4 - 5 minutes. Next, add blended tomato and garlic mixture and stir well to combine.
- Next, add turmeric powder, coriander powder and 100ml of water into the pan. Stir to combine.
- Season to taste and simmer over a medium heat for 15 - 20 minutes, or until oil forms on the surface of the sauce.
- Add cooked lentils and MUSHROOM Curry Fish Balls and stir to combine. Add more water if necessary.
- Bring mixture to a boil until curry fish balls are cooked through. Check the seasoning and finally, garnish with fresh coriander before serving.
- Next, lets prepare the nasi briyani. In a pot, heat oil and ghee over medium heat and sauté dry spices, blended ingredients (onion, shallots, garlic and ginger) and briyani spices until fragrant. Turn off the heat.
- In a rice cooker, add sautéed mixture with rice, water, evaporated milk, chicken stock and pandan leaves. Mix to combine and allow rice to cook.
- Once rice is cooked though, add a few drops of orange and red food colouring. Mix to combine and place the lid back on.
- Garnish nasi briyani with raisins, almond flakes and mint leaves before serving. Serve hot.
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