Fish biryani is not a delicacy but just another version of Biryani. After combining 4 recipes; 2 from my family, 1 from YouTube and 1 from a friend, and adding some of my own ingredients, I came up with my very own recipe which I am sharing with my Ayesha’s Kitchen family. This recipe is extremely easy, quick and yum if you follow whatever is written below…..
FOR FISH KORMA
- 500 gms boneless fish cut into 3 finger sized chunks (I used gummy in Australia, you can use any fish which is not flaky) I like using gummy for my curries, soups & gravies as it does not have any strong odor and it does not break while cooking. My second favorite for this kind of cooking is Barramundi. Barramundi does not break as well but has a good fishy odor which I like.
- 2 tbspns yogurt
- ¼ cup lemon juice
- 2 tbspns chopped coriander & mint
- 1 tspn freshly crushed ginger, garlic & green chilli
- A generous pinch of salt (to taste)
- 1 tspn red chilli powder
- A generous pinch of carom seeds (ajwain)
- A generous pinch of caraway seeds (shahi zeera)
- 1 tspn cumin seeds
- ½ tspn paprika
- ½ tspn turmeric
- 1 tspn coriander powder
- A generous pinch of amchur powder
- A pinch of sugar
- 1 tson garam masala (1 big cardamom, 2 green cardamoms, ½ tspn fenugreek leaves, a piece of cinnamon, 3 cloves, 4 peppercorns, a piece of mace and a dash of nutmeg)
- ½ cup oil
- 1 medium sized onion (sliced)
- ½ cup fried onions
- 4 – 5 lemon slices
- 2 tbspns chopped mint & coriander
- 2 sprigs of dill
- 1 tomato
- Water + 1 tbspn salt + 1 star aniseed + 3 cloves + cinnamon + 1 big cardamom + 2 small cardamom to boil rice
- 2.5 cups basmati rice
- Few curry leaves
- 1 tspn ghee
- Few drops yellow food colour
- 1 tspn freshly crushed ginger, garlic & green chilli
- Combine all the spices given for fish in a bowl and add ginger, garlic and chilli paste along with lemon juice.
- Apply this paste to fish chunks and keep aside to marinate for 15 minutes.
- Meanwhile cut the veggies, soak the rice and put a pot on stove with water, salt, spices& dill sprigs to boil.
- Once the water starts boiling, add soaked rice and cook until the rice are 90% done.
- Add 2 tbspns of yogurt to the marinated fish and mix. (We add yogurt to fish 10 minutes before cooking so the fish does not break in the curry)
- Drain the water and keep the rice aside.
- In another pan, heat some oil and fry onion. Add crushed ginger, garlic & chilli to it and saute’ until the onions are golden. Add tomatoes & curry leaves and cook on medium heat until the tomatoes are done. Add a splash of hot water if needed.
- Reduce the flame to low and add fish chunks to masala in a single layer and cook covered for 10 minutes. Flip the side and cook for further 5 minutes.
- In the rice boiling pot, lay a layer of par boiled rice, then lemon slices, chopped coriander and mint and half of the fried onions, then fish masala, then rice and then another layer of lemon slices, chopped coriander and mint and the remaining fried onions. Splash some yellow food colour, add some ghee on top and cook for 10 minutes on low heat.
- Take off the lid and gently mix the biryani with a straight spoon or a spatula. Let it rest for 5 minutes with lid open and then take it out onto your serving dish and serve hot.
A Pakistani BBQ delicacy, loved by all!
FOR FIRST MARINATION
- 2 barramandi whole (butterflied) (scales off)
- 1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
- 1 tbspn salt
- 2 tbspns freshly crushed ginger and garlic
- 1 tspn carom seeds (ajwain)
FOR SECOND MARINATION
- 1 tbspn heap full red chilli powder
- A pinch of yellow food colour (optional)
- 1 tbspn freshly crushed small green chilli
- 1 tbspn heap full chaat masala
- 1 tbspn heap full freshly ground cumin
- 1 tbspn heap full cracked coriander seeds
- 1 tbspn chilli flakes
- A generous pinch of salt
- 1 tbspn besan
- 2 tbspn mustard oil
- 1 tspn olive oil
- 2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)
- Wash the fish & pat dry with paper towel. Put it in a big marination tray.
- In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
- Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
- The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
- Put it back in the fridge for 8 hours.
- Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
- Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
- It will take total 15 minutes to cook the fish.
- Serve hot with salad, roti & chutney.
If you have got everything prepared, this recipe takes less than 7 minutes to cook perfect Shrimp Fried Rice, of course Thai style. What makes Thai fried rice different from other Asian fried rice is the onions we put in the beginning, Thai sweet chilli sauce to give it a bit of sweetness and the chilli paste which is made in a special way. In Bangkok, I like Shrimp fried rice from 2 places,
1. Mango Tree Restaurant at Suvarnabhumi International Airport and
2. Took Lae Dee food KIOSK at food town near Sukhmvit Road. Now the best things about this KIOSK are it is 24/7, always full, cheap, have all day breakfast and they cook live in front of you using quality fresh ingredients. So the cooking and cutting station is in the middle and it is surrounded by an oval shaped common table with hi chairs for customers. everything is cooked live and served directly from the wok. So I saw the lady making my order and from there I got this recipe which I am sharing with you.
- 2 cups Boiled thai jasmine rice (refrigerated for 1 hr atleast)
- 1 carrot cut into mini dices
- 3 spring onions (green part, chopped)
- ½ onion (sliced)
- 2 eggs, whisked
- ¾ cup boiled peas
- 200 gms raw, peeled shrimps
- 1 tbspn vinegar
- 3 tbspns soy sauce
- Chilli paste (1tbspn red chilli flakes, 1 tbspn oil, 1 tbspn vinegar – mixed together for 1 hr)
- 1 tbspn thai sweet chilli sauce
- 4 tbspns cooking oil, 1 tbspn sesame oil
- Salt and pepper to season
- Heat oil in a wok and add prawns and onion, cook until they are translucent and add whisked eggs and cook until they are scrambled and 80% cooked.
- Now add all the veggies (except spring onion) and stir fry. Add rice, salt, pepper and all the sauces and stir fry on high flame until the rice gets caramelized. Throw in some spring onion and serve.