FISH KE­BABS WITH YEL­LOW RICE

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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 30 min

8 dried peaches or apri­cots

YEL­LOW RICE

250 ml ( 1 c) bas­mati rice 1,25 litres ( 5 c) wa­ter 5 ml ( 1 t) turmeric 15 ml ( 1 T) but­ter 15 ml ( 1 T) oil 3 large onions, sliced 2 gar­lic cloves, crushed 2 car­rots, diced 2 ml ( ½ t) ground cumin salt and pep­per

KE­BABS

400 g firm fish, cubed 45 ml ( 3 T) olive oil 1 Cover the dried fruit with boil­ing wa­ter and set aside un­til plump 2 Yel­low rice Bring the rice, wa­ter and turmeric to the boil and cook un­til done Drain 3 Heat the but­ter and oil in a pan and fry the onions, gar­lic and car­rots un­til done Add the cumin Stir- fry lightly and mix with the rice Sea­son with salt 4 Ke­babs Thread the fish cubes onto ke­bab skew­ers, al­ter­nat­ing with the soaked fruit Sea­son with salt and pep­per Brush with oil and fry in a hot pan un­til done 5 Serve the ke­babs with the yel­low rice and chopped fresh co­rian­der, if pre­ferred

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