Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ decilitre | Vegetable oil |
| 50 grams | Butter |
| 1 \N | Onion; peeled and finely |
| \N \N | ; chopped |
| 2 \N | Cloves garlic; peeled and finely |
| \N \N | ; chopped |
| 250 grams | Prawns; peeled |
| 250 grams | Red snapper; cut into chunks |
| 4 \N | Plum tomatoes; chopped |
| 2 decilitres | Coconut milk |
| 1 \N | Bay leaf |
| 2 decilitres | Water or chicken stock |
| \N \N | Red peppers |
| \N \N | Aubergine |
| \N \N | Ochre |
| 1 \N | 250 gram lon Basmati ground rice |
| 1 pinch | Saffron |
| 40 grams | Flaked almonds; toasted |
| \N \N | Spring onions |
| \N \N | Coriander for garnish |
Heat the oil and butter. Add onions and sweat until soft. Add the garlic and sweat for a further minute. Add the marinated fish and prawns, then the tomato, bay leaf, water, coconut milk, rice and saffron. Simmer and cover with lid on, on the side of the sauce for 20 minutes.
Sprinkle with flaked almonds.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.