Middlecut Breyani
50 MINUTES
SERVES 8
Ingredients
- 2 x 400g cans Saldanha Middlecut OR Pilchards
- 2 tbsp unsalted butter
- 1 onion, chopped
- 4 tomatoes, grated
- 3 cinnamon sticks
- 3 bay leaves
- 3 tbsp mixed masala
- 1 tbsp turmeric
- 1 tbsp breyani mix
- 5 tbsp sour tamarind paste OR 75g dates soaked in hot water then pureed with juice from one small lemon
- ¼ bunch coriander
- ¼ bunch mint
- 1 tbsp crushed garlic & ginger paste
- 2 cups rice
- 1½ cup brown lentils
- ½ cup water
- ¼ cup oil
- 4 hard-boiled eggs, cut into quarters
Method
- Cook rice and lentils separately.
- Heat oil.
- Fry bay leaves, cinnamon and breyani mix for 3 minutes.
- Add chopped onion.
- Add unsalted butter once onion is golden brown.
- Add crushed garlic & ginger paste and mix well.
- Add mixed masala and tumeric and cook for 3 minutes, stirring gradually.
- Add grated tomatoes and water and allow to simmer.
- Stir in sour tamarind paste (or date option), making a thick gravy.
- Add drained middlecut or pilchards and allow to simmer for 5 minutes on low heat.
- Mix rice, lentils and fish mixture together.
- Gently mix through and serve topped with egg quarters, coriander and mint.