With fish or red lentils
by Karimah bint Dawoud, muslim chaplain & well being writer,
It’s a dish consisting of fish usually smoked haddock, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas. there are variations of course and vegetarian variations. you cook my recipe either with fish or lentils, its so wonderful spiced that veggie don’t feel short changed.
This version is a sankofa return to my Rasta veggie days, brought now into the new millennium with some fish, vitamin D and all that , alhmdulilah. Rehabilitating pepper addict I love this subtly spiced dish; cardamom, cinnamon, cloves, mustard seeds, fresh ginger, nothing too overpowering. It’s funny , when you wean yourself off chili you really start to apprecilove the finer things in life.
Apparently this dish was a favorite of the British troops in Raj India. This is my take on the Anglo English classic, some recipes just chuck in some curry powder, but lovely fish like haddock and salmon deserve a bit more reverence and are complimented by individual spices.
2 tsps black mustard seed
1 tea spoon cumin
1 tea spoon cardamom pods, 1/2 long stick cinnamon
flat tea spoon cloves
1 tea spoon tumeric haldi
3 bay or lime leaves
1lb fish enough for two but get more if you really want it fishy, ask fishmonger to cut into pieces or buy from supermarket already mixed OR 1 cup of lentils for veggie version
10 ml sunflower or veg oil
20 ml butter
fresh ginger 1 ” 3 cm fine chop
fresh garlic 3 cloves fine chop
2 cups rice
veg stock cube
• Soak rice in jug or water AND lentils if you are doing veggie version
• Peel and chop carrots into slices
• Get 1 cm of block slice of butter ready
• Get 2 tea spoon of veg oil ready
• In dry large frying pan put mustard seeds and stir till they start to pop
• Quickly add butter, oil ,carrots, stir otherwise you will get mustard seeds all over the place
• Chop ginger fine and garlic and add to pan
• Add bay leaves or lime leaves and stir
• Add fish turn up quite high and let piece cook one side then turn over after 3-5 minutes if piece are small like 2″.
• Boil kettle and add stock cube to jug , add boiling water dissolve
• Add rice. Sprinkle haldi over top, add salt if you must
• Add dissolved stock cube water to rice stir just a little
• Turn heat medium for 3 minutes , then right down low cover
• That it’s should be ready in 10 minutes.
This lovely dish can be served with something spicy like Sri Lankan brinjal mojo , tomato and cucumber salsa, or your favorite salad and chutney, enjoy folks a Taste of the Raj.