Name: Faiza’s Fish Biryani
Yield: Serves 8
Cuisine: Moplati
Ingredients: 2 cloves garlic, minced; 1 teaspoon ground allspice; 1 tablespoon minced ginger; 4 brown onions, finely sliced; 8 small green chillies, minced; 1 teaspoon ground cardamom; 1 tablespoon ground coriander; 1 teaspoon ground cinnamon; 500 g kingfish, hapuku, bass grouper or hake fillet, cut into 1 cm chunks; 5 teaspoons ground chilli; 1 teaspoon ground turmeric; 1 tablespoon sea salt; 1 teaspoon ground caraway; 1 teaspoon ground cumin; 125 g ghee; 30 ml fresh lime juice, strained; 2 tomatoes, peeled, seeded and diced; 150 ml Fish Stock; 5 green cardamom pods, cracked; 1 teaspoon ground mace; 2 tablespoons shredded coriander leaves; 1 tablespoon shredded mint leaves; ¼ teaspoon saffron powder; 2 tablespoons coriander leaves, extra; 2 cinnamon sticks; 1 teaspoon grated nutmeg; 20 ml rosewater; 500 g medium-grain rice, washed until the water runs clear; 750 ml boiling water; 4 tablespoons Fried Onion Slices

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Faiza Moosa, one of Kerala’s foremost home cooks, led a hands-on workshop in her kitchen one day and this is one of the dishes we prepared for dinner while staying at Ayisha Manzil in Tellicherry – it is typical of the Moplati cuisine of this region.

Ingredients

5 teaspoons ground chilli
1 teaspoon ground turmeric
1 table

Method

To make the garam masala, mix the spices together until combined and store in an airtight jar.

To prepare the fish, combine half the ground chilli, half the turmeric and half the salt with enough water to make a paste. Add the fish and rub to coat the surfaces. Leave to marinate for 20 minutes. Heat 1 tablespoon ghee in a frying pan and fry the fish for 2 minutes each side, until browne

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Faiza’s Fish Biryani

Ingredients

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