afood

Hyderabadi Fish Biryani

What could be more appealing that a combination of rice and fish cooked together in an array of delightful spices, from the city that invented biryani

1 kg white fish fillets

1 cup yoghurt

4 cups Basmati rice

2 medium sized onions

12 green chillies

1 large sprig of mint leaves

½ bunch fresh coriander

1 tsp red chilli powder

½ tsp turmeric

½ tbsp whole garam masala (cloves, cinnamon, cardamom, pepper)

½ tsp garam masala powder

1 tsp pepper powder

1 tbsp lemon juice

Few strands of saffron soaked in approx. 4 tbsp of warm milk

Oil for frying

1 tbsp ghee

Salt to taste.

Wash the Basmati rice and place on the boil in a large vessel with twice the quantity of water, eg. 2 cups of water to 1 cup of rice. Slit

4 -5 green chillies vertically and add to the water, along with the whole garam masala. Add salt to taste. Boil on low flame until the rice is half-cooked, then drain and keep aside. Marinate the fish with yoghurt, red chilli, turmeric and garam masala powders, adding salt to taste. Heat a teaspoon of oil and fry half the chillies, mint and coriander leaves for 2 minutes on medium flame. Grind this to a fine paste and add to the marinated fish, adding pepper powder. Cut the onions into thin round slices, and deep fry until golden brown. Remove and place on a paper towel to drain off excess oil. Add the rest of the vertically slit green chillies, fresh mint and coriander leaves, and keep aside. Place a teaspoon of oil in a large thick bottomed vessel, and spread it across the base. Pour the marinaded fish mixture, then place a layer of onion mixture over the fish. Pour the lime juice over the onion mix and then layer it with the partially boiled rice. Sprinkle with a little preheated oil used for frying the onions and ghee. Add saffron milk for flavour on top of the mix. Shut the vessel with a tight fitting lid and leave it to simmer on a slow flame for 20-25 minutes or until the rice is fully cooked and the grains are separated. Mix gently before serving. Serve hot with cucumber raita kerala Crab Masala

Another favourite from coastal south India, this succulent dish is tangy and tasty, and is reminiscent of swaying palms and gently swishing waves

1 kg crabs, cleaned but with the shells intact

6 garlic pods, finely minced

1 inch piece ginger, finely minced

2 green chillies, slit vertically

½ tsp tamarind paste

1 medium tomato, chopped

2 shallots, finely chopped

6-8 curry leaves

1 dry red chilli

1 tsp garam masala powder

½ tsp turmeric powder

½ tsp chilli powder

1 tbsp oil

300 mls water

Salt to taste

2 tbsp fresh coriander leaves chopped for garnishing.

Heat the oil in a deep-bottomed kadhai. Add curry leaves and red chilli and cook briefly. Add ginger and garlic and cook for two minutes. Add the chopped onions and cook until soft. Add the green chillies, garam masala, turmeric and salt, mix well, cover and let simmer. Add warm water to the tamarind pulp to make a paste and add this to the mixture. Add chopped tomatoes, crab and mix well. Add water and cook on low heat until the crab is thoroughly cooked. Stand for ten minutes to let the crab meat absorb the flavours of the curry. Garnish with chopped coriander leaves and serve hot.

Barring a couple, all these recipes take an effort to prepare, but the effort is well worth it.

Thanks to a vast coastline that flanks two sides of the country and its numerous rivers and lakes teeming with marine life, seafood features in the cuisine of nearly every state.