Fish Rice
| Ingredients 1Kg Jeeraka Samba rice 1 kg fish 250 g tomato puree 75 g dried fish 2 onions Vegetables: carrot, cabbage, yam, okras, eggplants, turnips, fresh tomatoes, fresh hot-peppers, tamarind fruits, parsley, garlic Bissap leaves, salt, cooking oil Procedure Dice the onions, wash and chop the vegetables. Prepare and clean the fresh fish. Roll the dried fish in the bissap leaves and tie with a string. Put cooking oil in a pot and heat until it is very hot. Add the diced onion and cook for 1 minute. Stir in the parsley and garlic, then season with salt and pepper. Stuff the cooked mixture inside the fish. Fry the fish gently in cooking oil for 15 minutes. Add the tomato puree, stirring occasionally for 5 minutes, then add the remaining vegetables. Add water and boil for another 3 minutes. Remove the fish and the vegetables and place them on a plate. Add the rolled dry fish to the pot and cook for another 15 minutes. Wash and rinse the rice well, place it in another pot, add water and stir once. Cover the pot and cook over a low fire until all the water is absorbed (about 15 to 18 minutes). Do not remove the cover before the end of cooking. |
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