1kg baby hake, descaled and halved
4 eggs hardboiled and halved
4 potatoes halved and parboiled
3 onions sliced
7-8 green chillies
500 gm tomatoes grated
1 bunch each, thyme, mint, dhania
1½ cups rice
1/4 cup masoor dhall
3 each elatchi seeds, cinnamon stick, bay leaves, cloves, star anise.
1 tbspn mixed masala
½ tspn kashmir chili pd
Make chutney, add half herbs to chutney set aside
Boil rice, masoor and spices and 1/4 tsp tumeric pd.
Fry potatoes till crisp set aside
Wash and drain all herbs.
Marinate fish in 1½ tsp ginger garlic paste.
1 tbspn masala, salt to taste and 2tbspn oil.
Fry fish n set aside.
When all components are ready, use a large casserole start layering
Layer rice, chutney, fish, potatoes, eggs and herbs.
Continue layering ending with a layer of rice
Garnish with rest of herbs.
Cover in foil.
Steam in low oven for 30-40 mins.
Serve with sambals.
Prepared, tried and tested by: Charmaine Pillay
