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咖喱鱼油饭煲Kerala Fish Biryani Pot

咖喱鱼油饭煲Kerala Fish Biryani Pot

【材料】
马鲛鱼500-600克(切块)、苏冬300克(切圈)、食油2-3汤匙

【配料】
A:大葱1粒(切片)、青辣椒3-4条(剖开)、 研磨蒜头及姜各1 1/2汤匙、番茄1粒(剁碎)
B:辣椒粉2茶匙、莞荽粉1茶匙、黄姜粉1/2茶匙、印度香料1/4茶匙
C:优葛1/3杯、清水250毫升、莞荽茸1/2杯、薄荷叶1/4杯

【咖哩鱼做法】
1.马鲛鱼及苏冬加入辣椒粉2茶匙、黄姜粉1/4茶匙及盐适量腌15分钟。然后用油煎鱼至微黄,备用。(图1)
2.另外起锅热油,炒大葱、青辣椒及研磨蒜姜,至大葱软化后加入番茄,炒至熟透后转小火,加入配料B,炒约1分钟。(图2-3)
3.加入鱼块、苏东、优葛、盐及清水,加盖煮5-10分钟,最后拌入莞荽茸和薄荷叶,熄火。(图4-5)

【油饭材料】
Basmati米2杯、1.5公升热水、盐2茶匙

【干香料】
釉籽3粒、丁香4粒、桂皮1小段

【装饰】
干炸葱3/4杯、番茄(切片)、薄荷叶、香蕉叶1片(铺在瓦煲上)

【油饭做法】
1.在另一个大锅中把干香料加水、盐煮至滚,加入印度Basmati米煮至软,马上滴干。(图6)
2.把香蕉叶铺在锅底,以最小火烧开,铺入一半的油饭。(图7)
3.加入半份装饰材料、半份咖哩鱼及苏东铺平,然后再把剩余的油饭盖上,再铺上剩余的装饰材料、鱼及苏东,最后以铝箔覆盖,再煮10-15分钟即可。(图8)

【Fish Masala】
500g-600g fish tenggiri (cuts 5-6 pcs), 300g squid (cut rings), 2-3 tbsp cooking oil

【Sub Ingredients】
A:1 big onion onions(sliced), 3-4 stalks green chillies (split lengthwise), 1 1/2 tbsp ground garlic, 1 1/2 tbsp ground ginger, 1 large tomato(chopped)
B:2 tsp chilly powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/4 tsp garam masala
C:1/3 cup Yoghurt, 250ml water , 1/2 cup chopped coriander leaves, 1/4 cup chopped mint leaves

【To Prepare Fish 】
1.Marinate fish and squid with 2 tsp chilli powder, 1/4 tsp turmeric powder and salt to taste for 15 minutes.Then shallow fry the fish pieces in oil till it be-comes light brown in color. Set aside. (pic 1)2.Heat oil in another pan, add onions, green chillies, garlic and ginger. Saute till onions become soft. Then add chopped tomato and sub ingredients B, fry for less than a minute. (pic 2-3)
3.Add fried fish, squid, Yoghurt, salt and water. Cook covered for another 5-10 minutes. Stir in coriander leaves and mint leaves, remove from the flame. (pic 4-5)

【Rice ingredients】
2 cups Basmati Rice, 1500ml hot water, 2 tsps salt

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【Dry Spice】
3 cardamon pods, 4 cloves, 1 small cinnamon stick

【Garnish Ingredients】
3/4 cup fried big onions, tomatoes(sliced), Mint leaves, 1 piece banana leaf (for placing in the claypot/ heavy based pot)

【Method for Rice】
1.Bring water, salt and dried spices to a rolling boil, add the rice and boil until rice is tender, drain immediately.(pic 6)
2.In a claypot/ heavy based pot, layer a banana leaf at the bottom. Turn on the smallest flame on the stove and transfer half of the rice to the claypot. (pic 7)
3.Spread half of the garnish ingredients over the rice follow by half of the fish & squid masala. Then layer the rest of the rice with garnishing and masala , cover with a lid or an aluminium foil and cook for 10-15 minutes. (pic 8)

 

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