Fish Breyani

Method

1. Heat 15 ml olive oil in a frying pan. Lightly season fish with salt and black pepper and fry until the flesh is white, then remove from frying pan.
2. Heat the remaining 15 ml oil in the same pan and add onions, sauté until golden brown in colour.
3. Add garlic, ginger and spices and sauté a further 5 to 10 minutes, adding a little water if too dry. Add tomatoes and allow to simmer for a further 10 minutes.
4. Remove from the heat and add the fish.
5. Add a tablespoon of oil in the base of a saucepan. Add in half of the cooked rice then alternate with half of the fish and masala sauce.
6. Continue with another layer of rice, fish and masala sauce and then a thin layer of rice just enough to cover the fish.
7. Lastly end with the potatoes and allow to steam on a low to medium heat for 20 to 30 minutes, adding 45 ml water, a bit at a time, during the steaming process to prevent the rice from sticking to the saucepan.