Mala of Malabar is a Malyalam word which meals hill. Bar is a Persian word which means kingdom. Kerala had trade relations with Arab countries, hence the Persian influence. Teak, gold and spices used to be the predominant trading commodities. The Muslim influences hence came about in the practiced religion in the state and therefore on food among other lifestyle areas. Biryani as a concept was born in the Malabar food repertoire, fish was fresh catch every day, fish biryani was a logical outcome.
At first I created this recipe with sear fish which was absolutely stunning. Once when I could not procure fresh Sear, I tried the recipe with Pomfret and now the family likes it with Pomfret. The ingredient which makes its impact in the taste and texture is poppy seeds.
My food word for this recipe would be coastal.
When you go out shopping look for;
Pomfret fish
Onions
Ginger
Garlic
Green chillies
Tomatoes
Curd
Poppy seeds
Chilli powder
Turmeric powder
Coriander powder
Coriander leaves
Curry leaves
Mint leaves
Garam masala powder
Lime
Salt
Coconut oil
Rice
Cardamoms
Cloves
Cinnamon
Ghee
Cashew nuts
Raisins
The recipe would be;
Cut two pieces of fish into two to make four fleshy halves. Marinate with salt, chilly powder, turmeric powder and lime juice. Set aside for half an hour. Shallow fry until the fish is light gold on both sides.
Grind two green chillies, an inch of ginger and six pods of garlic to make a coarse paste. Slice two large onions. In three tbsp of coconut oil sauté the onions and soon add the ground coarse paste. In a bit throw in a bunch of curry leaves. Toss and season with salt, coriander powder and chilly powder. Add about three tbsp of poppy seeds mix well and add one large chopped tomato and four tbsp of curd. Once you stir once, gently place the fish pieces, half a cup of chopped coriander and mint leaves and a tsp and a half of garam masala powder. Allow it to simmer until the gravy thickens. Keep this aside.
It is time to work with the rice. Wash a cup of rice well and dry it. In a warm wok melt two tbsp ghee. To this add two pods cardamom, two cloves and an inch of bruised cinnamon. When this sputters add one large chopped onion and fry till it is pink. Now add the rice and fry and next add a glass of warm water, salt and two tbsp lime juice. Cover and cook till the rice absorbs the water and cooks. Tweak the warm water to ensure that the rice is cooked but it remains al dente.
In another small wok warm one tbsp ghee, and lightly fry a small onion finely chopped, a small handful of cashew nuts and raisins. Keep this aside.
Now in a Biryani vessel layer the rice and the fish along with its masala repeating twice. Finally on top spread the cashew raisin onion mix. Cover the Biryani vessel with a lid and tightly seal with wheat dough all around. Place on low heat and cook for ten minutes.
Serve with yogurt and fresh salad or pickle.
