Rice

Fish Pilao

This is a recipe from my mum’s friend who taught us Middle Eastern, Pakistani and Kenyan dishes, you could never visit her and not be fed a whole meal!

Fish Pilao

Print Recipe
Cuisine: Arabian Serves: 6 Cooking Time: 15 minutes

Ingredients

    Stage 1

  • 1lb fish cut into 2inch pieces
  • 1tsp salt
  • touch of turmeric
  • 1 tsp red chillies
  • Stage 2

  • 8oz onions finely sliced
  • 1½ cups oil for deep frying
  • Stage 3

  • half cup oil (include any left over oil from Stage 2)
  • whole masalas – 1 tsp peppercorns, 1 stick cinnamon, 4 cloves, 1 tbs whole cumin, 1 tbs whole dry coriander
  • 2 tsp salt
  • 2 tbs tom puree
  • 1 tsp red chillie powder
  • 1 tbs crushed garlic
  • 3½ cups water
  • 4 tbs fresh sliced green coriander (optional)
  • SWITCH ON OVEN TO A LOW HEAT

Instructions

Stage 1

1

Wash and pat dry the fish pieces.

2

Apply all ingredients and marinate for 2 hours.

3

Grill or shallow fry and remove into a flat dish without piling up.

4

Rince 2 mugs of rice and soak in cold water for 2 hours or more.

Stage 2

5

Heat the oil in a wok or pan, add half the sliced onions, fry until golden brown, remove into a dish with a slotted spoon. Repeat with the second batch. Save the remaining oil for Stage 3.

Stage 3

6

Put half cup oil into in a large pan, add the whole masalas, when they begin to spit add the measured water, salt, tomato puree, red chillies, garlic and half the fried onions, bring to the boil.

7

Drain the rice in a colander, discard water add rice to the pan, return to the boil, cook uncovered on medium heat until mixture reduces and most of the water is absorbed. Switch off.

8

Gently arrange the cooked fish on top of the rice, cover tightly with aluminium foil and a tight lid and place in the oven on a low heat for 15 mins, or cook on lowest setting on stove top for 10mins (dhum).

9

Carefully use a fish slice to disturb the rice and fish and remove generous helpings onto a serving platter.

10

Garnish with garam masala, fresh coriander and the remainder of the brown onions and take to the table steaming hot.

11

Serve with a cooling cucumber raita, bundi raita or plain low fat yoghurt.

Meal: Rice