Fish:
3 Large Haddock fillets wash and dry.
Fish Masala (marinade)
1 teaspoon (dry dhunia) coriander seeds
1teaspoon jeero (cummin) seeds
1 clove garlic
1 green chilli deseeded (leave seed in for a hotter taste and increase to 3 chillies)
1 tablespoon lemon juice
1/2 teaspoon turmeric (arad)
no salt if you use haddock if you use other fish add 1 teaspoon salt
1 tablespoon oil
1tablespoon tomato sauce
Dry fry coriander and cummin seed for 1 minute then pound together with garlic and chilli. Add all the other ingredients and mix into paste. Smear fish fillets and marinate for one hour in fridge.
Fry fish in a little oil and margarine until just cooked. Set aside
Jinga (Prawns)
400 gram shelled and deveined prawns
Braise prawns, in same pan as fish add left over masala from fish to the pan and some more margarine and a bit of oil if needed, until pink in colour. Add pink prawns to the following mixture:
Mix together:
175 ml Natural yoghurt (dahi)
100 ml Tomato sauce
1 tablespoon Lemon Juice
1 teaspoon crushed ( jeero) cummin
1/2 turmeric (arad)
2 cardamon (elachi)
1/4 teaspoon cloves
1 piece cinnamon (tuj)1 teaspoon crushed garlic, ginger and green chilli mixture from bottle or fresh (use more if you want it spicy)125 ml lentils (masoor) boil in salted water until just tender strain and rinse under water.
250 ml rice boil in salted water till nearly done drain in colander.
(You can use left over rice, 500 ml cooked rice)
1 onion diced, fry in little margarine and oil until golden add 1 teaspoon turmeric and 10 curry leaves fry a minute more and set aside.Spoon 1/2 the rice into a casserole dish, add half the lentils over rice, now cut the fish in large pieces and pack in casserole, other half of rice, last half of lentils add onion together with remaining oil and margarine. Add prawns and yoghurt mixture over dish, pour 1 tablespoon of margarine mixed with 1 tablespoon of oil over dish. Bake with lid for about 30 to 40 minutes, last 10 minutes remove lid. 180 degree C.
Mix into top layer
125 ml frozen peas, boiled.
Garnish with:
3 medium boiled eggs, cut into halves and some more curry leaves.
Recipe and photo: Elize de Kock
