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

  1. Cook rice and lentils separately.
  2. Heat oil.
  3. Fry bay leaves, cinnamon and breyani mix for 3 minutes.
  4. Add chopped onion.
  5. Add unsalted butter once onion is golden brown.
  6. Add crushed garlic & ginger paste and mix well.
  7. Add mixed masala and tumeric and cook for 3 minutes, stirring gradually.
  8. Add grated tomatoes and water and allow to simmer.
  9. Stir in sour tamarind paste (or date option), making a thick gravy.
  10. Add drained middlecut or pilchards and allow to simmer for 5 minutes on low heat.
  11. Mix rice, lentils and fish mixture together.
  12. Gently mix through and serve topped with egg quarters, coriander and mint.

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