Ikan briani

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 24
Servings 6
Time

Ingredients

  • 750
    g
    firm white fish fillets
  • lemon juice
  • salt, freshly ground black pepper and ground turmeric
  • flour for coating
  • oil for frying
  • 2
    onions, sliced
  • 3
    cloves garlic, crushed
  • 5
    ml
    finely grated fresh root ginger
  • 15
    ml
    ground coriander
  • 10
    ml
    cumin
  • 30
    ml
    turmeric
  • 1
    large ripe tomato, peeled and chopped
  • 125
    ml
    water
  • salt
  • 60
    ml
    coconut cream
  • SPICED RICE
  • 45
    g
    butter
  • 2
    onions, chopped
  • 5
    whole cardamom pods, bruised
  • 4
    whole cloves
  • small piece stick cinnamon
  • 500
    g
    uncooked rice
  • 1
    Litres
    hot fish stock or water
  • 10
    ml
    salt
 

Method

 
1. Wash fish fillets and cut each into serving sized portions. Sprinkle lightly with turmeric. Allow to stand for 15 minutes. Coat fish in flour. 2. Fry fish on medium heat in shallow oil until lightly browned on both sides. Remove fish pieces and set aside. 3. Leave 30 ml oil in the pan and fry the onions, garlic and ginger until onion is soft and transparent. Add spices and stir for 1 minute. Add tomato and stir, add water and salt, cover and simmer until tomato is pulpy. Uncover, add coconut milk and simmer again, uncovered, until mixture is smooth and very thick. 4. Add fish to sauce, and spoon over. Simmer for further 4 minutes. 5. SPICED RICE: Heat butter and fry onion until golden. Add whole spices and rice, fry, stirring constantly, until rice is coated in butter. Add stock and salt, bring to the boil. Reduce heat, cover and cook for 15 minutes. Remove from heat and leave covered for 15 minutes. Uncover and remove spices. 6. Butter a baking dish and put in three layers of rice separated by, and ending with, a layer of savoury fish. Cover and bake ina 160 ºC oven for 25 minutes. Serves 6
 

Read more on: fish/seafood
 

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