members recipes

Ingredients
125g rice

200g Fresh tuna fish, cut in to about 1” cubes or 1 tin tuna chunks, drained.

1 medium onion sliced thinly

2 garlic cloves, grated

1” piece ginger grated

3 red chillies or ½ scotch bonnet

1 sprig curry leaf

3” piece rampe/pandan, leaf cut into big pieces

Juice of ½ lime

2 tbsp ghee or oil

½ tsp tumeric

½ tsp cumin powder

1” piece cinnamon

2-3 cloves

3-4 cardamon pods, ends snipped off

8 peppercorns

300 ml thin coconut milk

100 ml water

Salt

Method
.Wash rice , and set aside.

2.In a small bowl, mix onion, garlic, ginger , curry leaves, and lime juice.

3.Heat ghee or oil in a small pot or saucepan, add the onion mixture and saute’ for about 1-2 minutes, till the onion start to go translucent.

4.Add fish cubes and stir till opaque and starts to brown. Add whole spices, chillies, ground spices , and salt. Stir for 1 minute.

5.Add rice and stir fry the rice till coated with the onion and spice mixture
.
6.Add coconut milk and then water. While adding water, keep in mind that the liquid level should be about 1 ½ inches above the rice. How to check this is by placing your fingers in the pot and the liquid level should come up to the middle of the of your middle finger.

7.Cook the rice over a medium flame . Once the rice is absorbed from the top , bring the heat to the lowest , cover and cook for about 1 minute and switch off. Keep covered for about 5 minutes . Uncover and fluff it up and serve with a green salad and lime wedges