Khuri Kitchri with masala fish
3 to 4
Medium
45 minutes
25–30 minutes
“My mother would often make khuri kitchri with all the sides (masala fish, potatoes and brinjals) when we gathered after mosque for a family lunch (jummah lunch). It was – and still is – my absolute favourite and we often eat it with rice as an evening meal during Ramadan.”- Zoorah Booley-Samaai
Ingredients
Method
-
For the sauce:
- 600 g plain yoghurt
- fresh coriander, a handful
- 4 garlic, cloves
- 1⁄2 onion, chopped
- 1 t salt
- 1 t ground cumin
- 3 T butter
- 1⁄2 onion, chopped
- 1 t ground turmeric
- 1⁄2 t cumin seeds
- 1⁄2 t ground coriander
- rice, for serving For the masala fish:
- 6 garlic, cloves
- 1–2 red chillies
- 1⁄4 cup olive oil
- 2 medium tomatoes
- 750 g salmon For the aloo fry:
- 2 large potatoes
- 1 t ground turmeric
- 1 t ground cumin
- 1 t ground coriander
- 1⁄2 t chilli powder
- 4 T olive oil For the brinjal:
- 1 brinjal
- 1 t ground turmeric
- 1 t ground cumin
- 1 t salt
- 1⁄2 t ground coriander
- 2 T olive oil
Method
Ingredients
1. To make the sauce, place all the ingredients in a blender and blend until smooth. Place in a saucepan over a low to medium heat and simmer for 10 minutes, stirring every few minutes, to prevent the yoghurt from curdling. Set aside.
2. Heat the butter in a small pan. Add the onion, turmeric, cumin seeds, coriander and sauté over a medium heat. Once the onions are golden brown and fragrant, add them to the sauce and stir well. Cook for about 5 minutes, then serve with the rice, masala fish, aloo fry and brinjals.
3. To make the masala fish, place all the ingredients except the salmon in a blender and blend to make a paste. Spread the paste onto the salmon and air-fry at 175°C for 10–12 minutes until cooked through.
4. To make the aloo fry, preheat the oven to 200°C. Peel and slice the potatoes very thinly, about 3–5 mm in thickness. Place the potatoes in a bowl, add the spices and oil and toss to coat. Place the potatoes in a large baking tray and bake for 20 minutes, then turn and bake for a further 20 minutes, or until soft.
5. To make the brinjals, slice the brinjal into rounds of ½ –1 cm in thickness. Distribute the spices equally over the brinjal. Place on a baking tray, drizzle with the olive oil and bake at 180°C for 20–30 minutes, or until soft.
Photography: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau
Comments