Fish & Prawn Breyani

1 kg prawns marinated with salt 2 tsp chilli powder

4 tbs garlic butter black pepper and peri peri sauce

Fry with garlic butter and keep aside

1 kg Steenbras fish marinated with chilli powder, turmeric, salt and lemon juice.

Fry with oil and keep aside. 2 ½ cups half cooked yellow rice 1 cup boiled black lentils

8 boiled eggs

10 medium tomatoes

2 tbs tomato paste

10 green chillies

½tsp ginger and garlic curry leaves thyme mint onion salt

1 ½ tbs chilli powder

1 tsp turmeric

½ tsp dhania powder

½tsp garam masala

3 cinnamon sticks

2 bayleaves

2 star anise

½ tsp jeera

Fry dry spices in oil, add onion. When the onion is done add chillies, ginger and garlic, thyme and curry leaves. Mix, then add the chilli powder, garam masala, dhania powder and turmeric.

Mix, then add add tomato, tomato paste and salt and allow to cook on medium heat. When it’s done you can start layering the breyani.

Alternate rice, chutney, fish, prawns and rice.

Cover and cook in an oven heated to 180°C for 30 minutes and a further 15 minutes uncovered.

Add mint and boiled eggs to top.