Fish and Prawn Breyani
Image: Keenan Blake/Supplied
2 cups raw rice
salt
water
Wash the rice until the water is clear. Half-fill a pot with water. Add the salt and boil the rice until cooked. Keep topping up with water.
6 potatoes, peeled and cut into wedges
3 onions, sliced
egg yellow powder or colouring
salt
oil
Heat the oil. Mix the potatoes with the salt and colouring. Fry until the potatoes are soft and crispy. Heat the oil until high and fry the onions until golden.
1½ cup lentils
I buy the canned lentils. They taste the same and saves time.
1.2kg fresh fish, sliced
800g prawns, cleaned (I kept the shells on)
2 onions, sliced
8 tomatoes, processed
6 green chillies
curry leaves
6 cloves garlic, sliced
4 tbs seafood masala
2 tbs extra seafood masala for frying the fish
salt
mint
coriander
oil
boiled eggs
Heat the oil. In a bowl, marinate the fish with the two tablespoons of seafood masala and salt. Fry until it is crispy. Remove and set aside.
Mix the prawns in the same bowl and fry for five minutes. Remove. In the same oil, add the chillies, garlic, mint, curry leaves and onions. Fry for six minutes. Add the masala, salt and tomatoes. Cook for 15 to 20 minutes. Add the coriander and mix the prawns in.
In a oven-proof pot, first layer with the curry, then the fried fish, rice, lentils, fried potatoes and onions. Continue until the last layer of rice, to which you will add the egg yellow colouring.
Add the mint leaves and cubes of butter on the top. Cover with foil and place in the oven for one hour on 170ºC. Remove from the oven and top with the boiled eggs.