Tinfish Biryani

Tinfish Biryani

Tinfish Biryani is an South African dish

Ingredients

• 2 x 400g cans Saldanha Middlecut OR Pilchards
• 2 tbsp unsalted butter
• 1 onion, chopped
• 4 tomatoes, grated
• 3 cinnamon sticks
• 3 bay leaves
• 3 tbsp mixed masala
• 1 tbsp turmeric
• 1 tbsp breyani mix
• 5 tbsp sour tamarind paste OR 75g dates soaked in hot water then pureed with juice from one small lemon
• ¼ bunch coriander
• ¼ bunch mint
• 1 tbsp crushed garlic & ginger paste
• 2 cups rice
• 1½ cup brown lentils
• ½ cup water
• ¼ cup oil
• 4 hard-boiled eggs, cut into quarters

Directions

1. Cook rice and lentils separately.
2. Heat oil.
3. Fry bay leaves, cinnamon and breyani mix for 3 minutes.
4. Add chopped onion.
5. Add unsalted butter once onion is golden brown.
6. Add crushed garlic & ginger paste and mix well.
7. Add mixed masala and tumeric and cook for 3 minutes, stirring gradually.
8. Add grated tomatoes and water and allow to simmer.
9. Stir in sour tamarind paste (or date option), making a thick gravy.
10. Add drained middlecut or pilchards and allow to simmer for 5 minutes on low heat.
11. Mix rice, lentils and fish mixture together.
12. Gently mix through and serve topped with egg quarters, coriander and mint.