Seafood rice (11.10.08)

Seafood

250gr large prawns

250gr kingklip fillets

1 tsp chilli garlic paste

1 tsp salt

½ tsp lemon pepper

4 tsp lemon juice

2 tbsp butter for frying

4 tbsp olive oil

1onion, grated

2 cloves garlic, sliced

4 tbsp ghee

1 tsp chilli garlic paste

2 x 400gr tins Mexican tomatoes

2 tsp chilli powder

1 tsp crushed jeeru

1 tsp salt

1 cup rice

2 cups water

1 tsp salt

3 Bay leaves

METHOD:

Shel de-vein and wash prawns leaving tails intact.

Cut kingklip into 4cm pieces.

Combine chilli garlic paste, salt, lemon pepper and lemon juice and marinate the prawns and kingklip fillets for 30 minutes.

Heat butter and olive oil and sauce prawns for a few minutes and remove.

Fry the kingklip for a few minutes, remove and set aside.

Fry onion and garlic in ghee until light gold.

Add chilli garlic paste, spices, tomatoes and cook for 8-10 minutes.

Remove half the chutney and set aside.

Add rice, water, bay leaves and salt to the remaining chutney.

Bring to boil and cook on low heat until rice is tender.

To serve, mould or layer rice in a serving platter.

Pour the remaining chutney over the rice.

Arrange the seafood over the chutney and serve.

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