Cornwall

www.sanjayskitchen.co.uk

Sanjays Newlyn Fish Khichari

Serves 1

Ingredients:

25 g Hake/Pollock/Whiting 25 g Cuttlefish 25 g Mackerel 25 g smoked Haddock 25g Mussels 1 tsp Cornish butter 1 red onion, chopped roughly 50g basmati rice/risotto rice 25g red lentils 1-2 tsp medium curry powder (to taste) 25g frozen peas Small handful of fresh Coriander leaves 1 Can Chopped tomatoes 100ml Milk

Place the fish in a large pan and just cover with milk. Simmer very gently for three minutes. Remove the fish from the pan and set aside to cool. Reserve the cooking liquor. In a sauce pan, fry the onion gently in the clarified butter until soft. Stir in the peas, rice/risotto, lentils and curry powder Cook for 5 minutes. Add 150ml of the fish cooking liquor, chopped tomatoes to the rice and onion. Bring to the boil, cover and simmer for 5 minutes. Continue cooking for another 5 minutes until liquid is absorbed and rice is cooked. Add the fish to the rice and stir through gently. You may need to add a little more water to prevent scorching. Season carefully before serving hot. Sequence.. 1.Pre cook the rice in mission.. 2. Pre cook the fish in mission 3. Mix in the last minute on site in batches. 4. Serve hot in polystyrene boxes with fork, spoon. Water, paper napkin.