#SCGS Shrimp Biryani
#SCGS Shrimp Biryani
Ingredients
500 g Shrimp, peeled and deveined
1 cup (250 ml) Plain yoghurt
1 tsp (5 ml) Turmeric
3 Tbsp (45 ml) Vegetable oil
1 Large onion, thinly sliced
3 Garlic cloves, minced
1 Tbsp (15 ml) Fresh ginger, grated
3–4 Bay leaves
2 Tomatoes, chopped
1 tsp (5 ml) Biryani masala
2 Tbsp (30 ml) Seven Colours Grill Seasoning™
2 cups (500 ml) Basmati rice, cooked
1 cup (250 ml) Lentils, cooked
3 cups (750 ml) Water or stock
Fresh parsley, chopped (for garnish)
Method
Preheat the oven to 180°C.
In a bowl, combine the olive oil, Seven Colours Grill Seasoning™, garlic, lemon zest and lemon juice.
Score the fish on both sides. Pour the marinade over the fish and rub well until evenly coated.
Place the fish on a baking tray and grill in the preheated oven for 20–25 minutes, until cooked through and lightly golden.
For the creamy paprika sauce, melt the butter in a pan over medium heat. Add the diced onion and cook until soft and translucent.
Stir in the smoked paprika and tomato paste and cook for 1–2 minutes to develop flavour.
Pour in the chicken broth and allow to simmer slightly, then add the cream and stir until the sauce thickens.
Finish with fresh coriander and mix well.
To serve, spoon the creamy paprika sauce onto a serving plate. Place the grilled fish on top of the sauce and serve with a fresh salad on the side.
Season your stews
#sevencolours
