RECIPE

500g kingklip/ hake 500g prawns - shelled 250g crayfish - shelledWash fish and cut into cubes- not very small. Wash prawns and crayfish and keep in a colander for all the water to drain out.In a pot put all the fish in with 3 tablespoon butter 1 teaspoon salt1 teaspoon ground garlic cook till water dries out.In a separate bowl mix 1 teaspoon aradh3 teaspoon dhana jeeru (cumin)2 teaspoon chili powder 2 teaspoon salt 2 heap teaspoon ground garlic 6 whole green chilies1 cup grated tomato ½ cup lemon juice 175ml plain yoghurt ½ cup oil 2 onions - fried dhania (coriander) - chopped When the fish is cold add the above mixture to the pot and mixBoil 2 cups basmati rice with 3 tablespoon salt 1 cup frozen mielies 1 cup frozen peas Layer some rice first in the pot and place half the fish onto the rice and throw some peas and mielies over. Repeat layers twice. Throw some saffron water (boil 1 cup water with a few strands of saffron on stove) over the top and put to steam with one cup boiling water.Grilled prawns 🍤 to go over rice 1 kg prawns 1 tablespoon lemon juice 1 teaspoon salt ½ teaspoon chili powder 2 tablespoon butter1 teaspoon ground garlic 3 tablespoon tomato sauce 3 tablespoon chili sauce - steers3 tablespoon chili sauce - Maggie 3 tablespoon nandos peri peri 3 tablespoon nandos lemon & herbPut together in a pot and simmer on the stove till butter melts. Add in some chopped dhania (coriander) Put a little butter in a pan and steam the prawns.Put onto tray and brush sauce on and grill in oven for a few minutes

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