1 tin lucky star pilchards 2 cups rice 1 cup Masoor (Back lentils) dhal 1 onion1 large tomato grated 2 large potatoes Half teaspoon mustard seedsHalf teaspoon jeeru (cumin) Cinnamon sticks 1 bay leaf2 green chillies 1 star anise2 teaspoon mix masala 1 teaspoon red masala 1 teaspoon dhania (coriander) powder
Dhal: 1 cup yellow dhal 1 large brinjal 2 cloves of garlic Half an onionButter Mustard seeds jeeru (cumin) seeds 2 dried red chillies Half a tomato dhania (coriander)
Boil rice and Masoor (Back lentils) dhal and keep aside, add egg yellow color to rice.Braise all spices with onion till golden brown, add masalas and braise for a minute, add grated tomato let tomato soften, then add 1 cup of water and potatoes. Start cleaning tinned fish and remove all bones, reserve some tomato sauce, once potatoes are semi soft, add tinned fish and cook on medium heat for about 15 minutes, reduce heat and gently fold in the rice so as to not break the pieces of fish, dot with butter and chopped dhania (coriander), cover and let steam until desired dryness.
Dhal: Boil dhal with a bit of salt and turmeric. Once it is starting to soften, add garlic and continue to boil.. in a separate pan, add 2 tablespoons butter, and half a chopped onion, jeeru (cumin) and mustard seeds and braise till onion is brown, add 1 teaspoon mix masala, salt,grated tomato and chopped brinjals, cover and cook till brinjal softens but remains firm. Pour into dhal , add water if too thick , add chopped dhania (coriander) and let boil on a very low heat for about 25 minutes.
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To serve , pour dhal over akni and serve with a simple carrot, onion, cucumber and green chillie vinegar salad.