Fish Biryani (6)
Ingredients
Instructions
  1. In a bowl, mix the lime juice, turmeric and half a teaspoon of salt, smear this all over the fish and leave to marinate for 30 minutes. After that, wash off the marinade and store the fish in the fridge.
  2. Meanwhile, heat the oven to 180C/350F/gas mark 4. Put the rice, bay and cinnamon in a pan with a pinch of salt, cover with boiling water and boil for four minutes, until al dente.
  3. Drain, return to the pan, cover and leave to steam while you get on with the next stage.
  4. Warm the oil in a large pan on a low heat and start frying the onions, stirring occasionally. With the onions on the go, put the ginger, garlic, tomatoes and chilli in a food processor and blitz until finely chopped.
  5. Once the onions have been frying for five to eight minutes and have softened nicely, turn up the heat to medium-high and add the mustard and cumin seeds. When the mustard seeds begin to pop, add the ginger and garlic mix, and fry until lightly coloured.
  6. Add the coriander, chilli powder and garam masala, stir-fry for a minute, then add the coconut milk. Once the mix is simmering, add the rinsed fish to the pot, making sure it’s just submerged, and cook gently for five minutes. Once the fish is just cooked through, take the pan off the heat.
  7. Spread half the fish and its sauce in a deep baking dish, and spoon half the rice on top. Repeat the layers, then cover with foil.
  8. Bake for 20 minutes, until heated through, then leave to cool and rest for 10 minutes. Serve scattered with torn mint and coriander, and with raita and chutneys of your choice alongside.