Prawn And Hake Pillau

CREDITS

My style

RECIPE

450 g deboned and deskinned hake pieces300 or 400 g prawn (DEVEINED AN SHELLED) Wash Marinate1 tablespoon Robertson fish spice1Tblsp red chili powder1 teaspoon tumeric1 tablespoon Dhana Jeeru (Cumin) mix1 teaspoon garlic1 tablespoon lemon juice Little salt Mix all the marinade and rub over the fish slices and the Prawns keep asideAfter 1 hour fry Only the FISH lightlyNOT THE PRAWN
Boil 6 eggsFry 3 potatoes cut in halvesBoil 1 cup mixed veges (optional) 1 cup boiled Masoor (Back lentils) (optional) You can use both or leave out one) Boil 3 cups rice Take some out when done and fluffy And tint it yellow a bit In a pot fry 2 onions till light and golden in ¼ cup oil(keep little aside for tempering on rice In a pot Add The oil and the fried onion With 1 teaspoon whole mustard seeds (Rye (black seed)) 1 teaspoon whole Jeeru (Cumin) seeds1 teaspoon crushed or few sliced garlicCurry leavesGreen chilliesAdd 3 grated tomato¼ cup yoghurt (optional) ¾ cup tomato pureeAdd 1 tablespoon chilli powder1 teaspoon tumeric1 tablespoon fish masala3 teaspoon Dhana Jeera mix2 tablespoon lemon juice1 tablespoon saltFew chopped shalotCook 10 minutes Now Add in a seperate pot or casseroleHandfull of rice And then all the above tomato curryThen the fish Then a little of chopped green dhania (coriander)Little saffron or essenceThen the vegesThen prawnsThen the Masoor (Back lentils)Then the fried potatoes Take rest of the rice mix with the little veges that was kept aside and onion for wagaarPut over the potatoesStuff the boiled eggs in Sprinkle a bit of saffron water overCover with foilBake at 180* for - +90 minutesOr until doneServe with Dahi Enjoy

POSTED ON

15 Sep 2019

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