RECIPE

500g kingklip/ hake
500g prawns - shelled
250g crayfish - shelled
Wash 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 salt
1 teaspoon ground garlic
cook till water dries out.
In a separate bowl mix
1 teaspoon aradh
3 teaspoon dhana jeeru (cumin)
2 teaspoon chili powder
2 teaspoon salt
2 heap teaspoon ground garlic
6 whole green chilies
1 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 mix
Boil 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
1kg prawns
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon chili powder
2 tablespoon butter
1 teaspoon ground garlic
3 tablespoon tomato sauce
3 tablespoon chili sauce - steers
3 tablespoon chili sauce - Maggie
3 tablespoon nandos peri peri
3 tablespoon nandos lemon & herb
Put 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

Comments ordered by Newest