Radio New Zealand - Te Reo Irirangi o Aotearoa

Ingredients

• 1 cup long grain rice, rinsed
• salt
• 2 tablespoons clarified butter, butter oil or butter
• 1 onion, sliced
• knob of fresh ginger, sliced into small thin sticks
• 1 teaspoon turmeric
• 1 teaspoon ground fenugreek
• 1 teaspoon curry powder
• 350g firm fresh fish, eg trevally or monkfish, cut into large chunks
• a small bunch coriander leaves

Method

Put the rice into a medium sized saucepan and add enough water to come up to the first joint of your finger. Sprinkle in a little salt and bring to the boil. Cook the rice for 12-15 minutes until the water has been absorbed but the rice is not fully cooked. In a deep frying pan, heat the clarified butter and stir in the onion. Once it begins to colour add the ginger and cook for a minute or two before stirring in the spices.

Add the chunks of fish and stir into the onion and spice mixture. Season with a little salt. Tip the partly cooked rice into the pan and spread it over the fish. Cover tightly with a lid. Reduce the heat as low as possible and leave to steam for 15 minutes. Check that the rice is tender, then tip the pilaf upside down onto a warm serving platter and sprinkle with the coriander leaves.

Wine

Gewurtztraminer

Johanneshof

Lawsons Dry Hills

Crossroads Destination Series

Stonecroft