Luscious Haddock & Prawn Breyani
2kg smoked haddock (equally sliced, rinsed and properly drained)
1kg prawns (shelled, deveined and properly drained)
¼cup melted butter mixed with ¼ cup olive oil
1 tsp crushed garlic
1 tsp red dried chilli flakes ½tsp dried thyme
1 tsp paprika
Chutney:
¼ cup oil of your choice/ butter/ghee (as you prefer) 3 large sliced onions 2 cinnamon sticks
¼ tsp hing
2 tsp dhania jeera powder 2 tbs Kashmiri chilli powder 1/2 tsp saffron
Salt to taste
1 tbs breyani spice (ground) 2 stems curry leaves
3 green chillies (slit)
1 can chopped tomatoes
2 tbs tomato paste
1 cup sour milk
½ bunch mint
¼ lemon juice
3-4 cups rice
1½ cup breyani dhall 1 frozen cup peas/mixed veg (optional)
4 potatoes (quartered) Boiled eggs (optional) Powdered orange food colouring
Cook rice until almost done. Boil the breyani dhall until almost cooked. Boil eggs if using. Roast or fry potatoes according to your preference.
Flash fry the haddock in a little oil on high heat in a large non-stick pan until sealed but not completely cooked through (about 2 minutes a side).
Remove and keep aside. In the same pan combine the oil and butter mix, garlic, chilli and paprika and cook over medium heat for about 3 minutes until the oil becomes infused with the flavours.
Increase the heat to high, add prawns and cook while stirring for about 5 minutes or until the prawns are cooked through and is lightly browned.
Remove from the pan and keep aside.
For the chutney, using the same pan, fry the onion in oil/butter/ghee (I used coconut oil) with cinnamon sticks over medium heat. Keep half of the fried onions aside.
Add spices, curry leaves and chillies to the remaining half onion and fry on medium low heat for about 5 minutes. Add tomatoes and tomato paste and cook over medium heat until the oil rises.
Remove from the heat. Mix in sour milk and lemon juice. Spray a large ovenproof pot with spray and cook, cover the bottom of the pot with 1 cup cooked rice, ½cup cooked lentils, haddock, mint, chutney, potatoes, eggs (if using), the remaining breyani dhall, peas/mixed veg and rice.
Scatter the onions that you have kept aside over the top. Lightly sprinkle with food colouring, seal with foil, then add the lid and place in a preheated oven at 180°C for 1 hour.
Remove from oven and gently fold in the fried prawns with the oil it was fried in. Serve hot with dhall, raita, etc.