Entries for label: rice

Found 2 entries.

Spiced Pilau Rice

This fragrant this is lovely to serve with curries and spiced dishes.

Ingredients

Serves: 4

  • 250ml (one cup) of long grained white rice (generally basmati)
  • 550ml of boiling water from kettle
  • 1 Tsp groundnut oil
  • 1 small onion, finely chopped
  • 2.5cm cinnamon stick
  • 3/4 tsp cumin seeds, crushed
  • 2 cardamom pods, crushed
  • 1 dsp ground turmeric
  • 1 bay leaf
  • salt

Method

  1. heat oil in thick-based saucepan and soften onion for three mins
  2. Stir in all the spices, bay leaf and salt for one minute
  3. Stir in the rice until well coated
  4. Pour in boiling water and stir once
  5. Put a snug lid on and simmer gently for 15 mins or until rice is tender
  6. Tip into serving dish and remove cinnamon stick, bay leaf and cardamom pods
  7. Fluff with a fork and serve (cover with a tea-towel to keep warm if longer than 5 mins)

Labels: rice

Inserted: 2010-04-27 09:35 (3 months ago)

Fish Ambot Tik (Fish in a Hot and Sour Sauce)

Serves: 4

Ingredients

  • 750g steaks of shark or monk fish
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 3 tablespoons coconut, vegetable or corn oil
  • 1 tablespoon minced or crushed garlic
  • 1 small onion, finely chopped
  • 1 tablespoon ground coriander
  • ½-1 teaspoon chilli powder
  • 2 teaspoons sweet paprika
  • 90g creamed coconut, cut into small pieces
  • 300ml warm water
  • 1 level teaspoon tamarind concentrate or 1½ tablespoons lemon juice

Method

  1. Skin the shark or monk fish and divide each steak into two by cutting along the centre bone.
  2. Wash the fish gently and drain. Lay the fish on a large plate and pour the vinegar evenly over it. Sprinkle with half the salt and half the tumeric. Turn the pieces of fish over with a spoon until the tumeric and salt are evenly distributed. Cover and set aside for 20 minutes.
  3. Heat the oil over a medium heat and add the garlic. Allow garlic to brown lightly, then add the onions and fry until the onions are soft but not brown; about 5 minutes. Stir frequently. Add the ground coriander. Stir and fry for 1 minute.
  4. Mix the remaining tumeric, chilli powder and paprika in a small bowl and add 2 tablespoons of water to make a paste. Add this to the pan, reduce heat to low and cook for 1-2 minutes.
  5. Add the coconut, water, tamarind and the remaining salt. Stir until the coconut and tamarind are dissolved. If you are using lemon juice simply stir this in at the end of the cooking time.
  6. Add the fish along with the juices and bring to a slow simmer. Cover the pan and simmer gently for 5 minutes. Remove from the heat and serve.

Serve with plain boiled rice and vegetable stew.

Note: We have found any white fish works well. I also find that the amount of fish can be reduced since I find it a large amount.

Labels: white-fish, coconut-cream, rice

Inserted: 2009-12-17 04:43 (7 months, 2 weeks ago)