Sayyadiah

Ingredients list for Sayyadiah

• 4 Pomfret
• 1 1/2 cups Rice soaked
• 2 1/2 tablespoons Olive oil
• 2 medium Onions chopped
• 1/2 teaspoon Cumin seeds
• 6-8 Black peppercorns
• 5-6 Garlic crushed
• 1 teaspoon Lemon rind grated
• to taste Sea salt
• 4 teaspoons Lemon juice
• 1 cup Refined flour (maida)
• 2 tablespoons Fresh parsley chopped
• 2 Lemon cut into twists

Method

1. Heat two tablespoons of olive oil in a pan. Add chopped onion and sauté. In another pan dry roast cumin seeds, peppercorns and crushed garlic cloves. Put the spices in a mortar, add grated lemon rind, sea salt and pound with a pestle. Add half a tablespoon of olive oil and crush again.
2. Drain and add rice to the chopped onions and mix. Add sea salt, three cups water and bring to a boil. Cover and let it cook. Clean the fish and make slits on both the sides. Apply the crushed spices on both sides and sprinkle lemon juice. Let it marinate for about thirty minutes.
3. Take refined flour in a plate and roll the fish in it. Heat olive oil in a grill pan and place the fish on it. Dribble some olive oil on top. Cook, turning sides so that both the sides are evenly done. To serve place the rice on a plate, sprinkle some parsley over it. Place the fish on top and serve garnished with lemon twists.

Nutrition Info