Fish Curry Briyani

Preparation time: 40 minutes
Cooking time: 1 hour
Servings: 4


Fish Curry:
1 packetMUSHROOM Curry Fish Ball
125 glentils (dhall), rinsed until water turns clear
1 lwater
1½ tbspoil
1Bombay onion, chopped
2green chilli, thinly sliced
1knob ginger, approximately 1 cm, thinly sliced
2 tspcumin seeds
½ tspturmeric powder
1½ tspcoriander powder
Fresh coriander for garnish
Salt and black pepper to taste
Fish Curry (to blend):
2medium tomatoes
1 clovegarlic
Nasi Briyani:
2 tbspcooking oil
2 tbspghee
1 tbspbriyani spices
2 cupBasmathi rice, soaked for 10 minutes
2¾ cupwater
½ cupevaporated milk
10 gchicken stock powder/cube
3pandan leaves, sliced 3 cm pieces
A few drops of orange food colouring
A few drops of red food colouring
¼ cupraisins
¼ cupalmond flakes, toasted
A handful of mint leaves
Nasi Briyani (Dry Spices):
1 stick cinnamon
2star anise
2cardamon pods
Nasi Briyani (To Blend):
1red onion
2 cloves garlic
1 cmginger


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, heat oil in a pan over medium heat. Add cumin seeds and fry until fragrant.
  5. 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.
  6. Next, add turmeric powder, coriander powder and 100ml of water into the pan. Stir to combine.
  7. Season to taste and simmer over a medium heat for 15 - 20 minutes, or until oil forms on the surface of the sauce.
  8. Add cooked lentils and MUSHROOM Curry Fish Balls and stir to combine. Add more water if necessary.
  9. Bring mixture to a boil until curry fish balls are cooked through. Check the seasoning and finally, garnish with fresh coriander before serving.
  10. 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.
  11. 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.
  12. Once rice is cooked though, add a few drops of orange and red food colouring. Mix to combine and place the lid back on.
  13. Garnish nasi briyani with raisins, almond flakes and mint leaves before serving. Serve hot.


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