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Kingklip and Prawn Biryani

Kingklip and Prawn Biryani is a traditional South African recipe (from the Cape Malay community) for a classic one-pot dish of fish fillets with mushrooms, bell peppers and rice that are layered in a pot before the final cooking stage. The full recipe is presented here and I hope you enjoy this classic South African version of: Kingklip and Prawn Biryani.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

10–12

Rating:

Tags : Vegetable RecipesSouth-africa Recipes

Another classic Fusion dish from the Cape Malay community of South Africa. This is often served as an accompaniment to curries during Eid. Kingklip (Genypterus capensis) is a species of cusk eel occurring along the Southern African coast from Walvis Bay in Namibia to Algoa Bay in South Africa. It is one of the economically important species to South African fisheries. The related species from New Zealand, Genypterus blacodes, has made its way to South African markets and is retailed as kingklip.

Ingredients:

500g kinglip fillets (or other firm fish fillets), cubed
1kg prawns, cleaned and peeled
1kg onions, chopped
sunflower oil
200g mushrooms, chopped
2 green bell peppers, de-seeded and chopped
2 red bell peppers, de-seeded and chopped
1kg uncooked rice
salt, to taste
Tabasco sauce (or other hot pepper sauce), to taste

For the Marinade:
125ml chilli sauce
4 garlic cloves, chopped
salt and freshly-ground black pepper, to taste
1 tsp Tabasco sauce

Method:

Mix together the marinade ingredients in a bowl. Add the fish pieces and the prawns. Toss to coat then set aside to marinate for 30 minutes.

In the meantime, heat a little oil in a pan. Add the onion and fry for about 8 minutes, or until golden brown. Now stir in the mushrooms and fry for 6 minutes more, or until the mushrooms are soft.

Remove the onions and mushrooms with a slotted spoon then set aside. Add a little more oil to the pan and use to fry the bell peppers for 5 minutes. Remove these with a slotted spoon and set aside.

Transfer the fish and prawns to the pan and fry for 15 minutes, or until just cooked. In the meantime, cook the rice in boiling, salted, water for about 20 minutes or until tender.

Drain the lice then add a layer of rice to the base of a large saucepan with a tight-fitting lid. Add a layer of onions on top, followed by a layer of peppers and then the fish and prawn mixture. Continue the layering in this way until all the ingredients have been added to the pan (ensure you finish with a layer of rice). Season each layer with a little salt and Tabasco sauce as you add them.

Cover the pan with a tight-fitting lid and steam over medium heat for 30 minutes, or until all the ingredients are cooked and the mixture is warmed through.

This can be served as a dish by itself, or it can be served as an accompaniment to curries. It is traditionally served with Crayfish curry.