Fish Biryani
Fish biryani is a Cape Malay dish from South Africa that layers fried, marinated fish with lentils, potatoes and rice in a single pot. The red lentils are the distinctive touch, forming soft beds above and below the fish so it steams in its yoghurt and spice mixture. Frying the fish in its own oil keeps the rich onion and ghee flavors clean. It suits a large table, since it feeds six to eight.
Instructions
Pound the garlic and red chillies together into a paste. Stir in the coriander, cumin, lemon juice, turmeric, salt, oil and tomato puree to make the marinade.
Smear the marinade over the fish filets and refrigerate them for 1 hour.
Boil the rice and the masoor in separate pots until each is cooked.
Fry the grated onions in the ½ cup of oil until golden, then strain them and keep the oil. Mix that onion oil with ghee, heat it, and use it to fry the potatoes. Set aside the oils left from frying the onions and potatoes.
Fry the fish in its own separate oil. That oil must never go into the biryani.
In a deep bowl, combine the yoghurt, grated tomato, spices and fried onions, saving 1 teaspoon of onion for the top. Dip the fried fish in this mixture for a few minutes.
In a large flat-bottomed pot, pour in the reserved oils with the remaining ghee and oil, then scatter a layer of masoor over the base.
Lay the fish and all the yoghurt mixture over the masoor, then cover with the rest of the masoor.
Arrange the potatoes over the lentils and spread the rice on top. Sprinkle the reserved fried onion over the rice and drizzle with hot ghee.
Sprinkle 1/4 cup of water over the rice, close the lid tightly and set the pot on the heat. When it starts to sizzle, lower the heat and simmer for 30-40 minutes.
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