500g fish fillets (such as tilapia, ling or snapper), skin removed & cut into large chunks
200g prawns, peeled
1 tsp MA’s Chili powder
½ tsp MA’s Turmeric powder
1 lime, juiced
4 tbls ghee
3 onions, thinly sliced
60g MAs Biriyani Paste
4 tomatoes, finely chopped
2 long fresh green chilies, finely chopped
500g basmati rice, uncooked
Fresh coriander leaves for garnishing
Thinly sliced green chili for garnishing
1 tsp salt
Lime wedges, to serve
Combine the fish, prawns, chili powder, turmeric, salt and lime juice in a glass bowl. Cover and place in the fridge.
Heat the ghee in a deep pot over a medium heat. Add onions, a pinch of salt and cook until the onion is caramelized.
Add MA’s Biriyani paste, chopped tomato, and green chili and stir fry until oil begins to separate.
Then add 100ml of water, mix well and simmer for 3-4 minutes and add the rice. Mix well.
Add the remainder of the water and bring to a gentle simmer. Turn the heat to low, cover with a lid and cook for 7- 8 minutes.
While the rice is cooking add marinated fish and prawns. Recover the pot and cook for 5 minutes or until the liquid is absorbed and rice is cooked through.
Remove from the heat, adjust salt and mix well. Garnish with coriander and chili and serve with lime wedges.