This delicious Tinfish Breyani was cooked by Miquel.
His Mom was very proud to share this easy to follow, step-by-step recipe.
2 cup rice
1/2 cup lentil
1 Can Tinned Fish ( clean well and rinse, sieve juice of tin fish and add to grated tomatoes)
Put fish in separate bowl, and let it marinated with the sour milk & chopped mint
1/2 tsp mustard seed
1 bay leaf
1 cinnamon sticks
Salt to taste
1/2 tsp honey
1 tsp food coloring
1 tsp chilli powder( and a tsp of other spices you have to go with a fish dish)
Few Curry leaves
4 medium tomatoes( grated and add tinfish juice with it)
Half medium onion(chopped fine for braising chutney)
2 green chillies (sliced in middle)
Hand full of mint
4 boiled eggs
4 medium potatoes ( boil or cook in microwave,add salt n food coloring,put in plastic packet n cook oh high for 3 min,but check in between
1 medium onion,sliced to fry in butter n stir into rice n lentils
Dhania to garnish when finished
Use a flat based vessel
Add oil, when heated add your dry spices mentioned above
Then add chopped onions and Curry leaves & fry until golden
Add your tomatoes and chilli powder, chillies, salt & honey
Mix & add a little water.
Cover and let it cook into a smooth chutney
Now add your tin fish that has been marinating in sour milk
Place fish on chutney and pour the marinade over
With a spoon put the chutney over your fish.
Reduce heat & let it simmer for about 10 mins, checking in between that it doesn’t dry off.
Switch off when you see treacle’s of oil n the water has reduced.
Last fry onion in butter till caramelised & golden brown. Mix this into your cooked rice & lentils
ORDER OF LAYERS
Tinfish chutney (the gravy)
Place remaining tinfish chutney over the top layer & place you tinfish over.
If you are adding boiled egg or potatoes , put in between the fish
Garnish with dhania
Cover the pot and put in oven for 15 minutes.
Then serve & enjoy.