Malabar fish pilaff with raisins, cardamom, pepper and mace

Name: Malabar fish pilaff with raisins, cardamom, pepper and mace
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 cm piece fresh root ginger, peeled and grated 3 cloves garlic, crushed; 500 g basmati rice, thoroughly rinsed in cold water and drained; 3 pieces whole mace; 2 cm piece fresh root ginger, peeled and grated 3 cloves garlic, crushed; salt and pepper; 600 g fish fillets, such as snapper, sea bream or red mullet; 500 g basmati rice, thoroughly rinsed in cold water and drained; salt and pepper; 600 g fish fillets, such as snapper, sea bream or red mullet; 2 tbsp fat raisins; 600 g fish fillets, such as snapper, sea bream or red mullet; 600 g fish fillets, such as snapper, sea bream or red mullet; 100 ml coconut milk; 1 tsp each cumin seeds and roughly crushed black peppercorns; 2 onions, 1 finely sliced, 1 finely chopped; 100 g shelled cashew nuts; 6 tbsp sunflower oil; 8 cardamom pods, bruised; 3 pieces cassia bark or 1 cinnamon stick; 3 pieces cassia bark or 1 cinnamon stick; 1 tsp each cumin seeds and roughly crushed black peppercorns

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

This will put the Cardamom Hills and Kerala’s fishing nets on your plate. Throwing spices into a pan of hot oil lets you visit a world without having to step on a plane. A cloud of exotics -liquorice and molasses, allspice leaves and betel nuts - as if blown in from the Malabar Banks, will steep you in India; the perfume of narcotic nuances working wonders on everything it touches.

Ingredients

Asia
India
Fish course
Pescatarian
Kerala
Gluten-free

Ingredients

Method