🎣 Fisherman's Rice, the PERFECT side dish for a seafood Meal

By Middle Eats · 45 min

Ingredients

Instructions

1. Devein and clean the prawns. Heat 1 Tbsp oil in a large pot over medium-high heat, add the shells and heads, and stir-fry until bright orange.
2. Roughly chop the onion, score the tomato, and add them to the pot with the garlic, celery, coriander, salt, cumin seed, coriander seed and black pepper. Pour in 2 L water.
3. Bring to a boil and skim the foam with a ladle. Simmer for 30 minutes.
4. Strain through a fine mesh sieve, removing all shells and vegetables. This is the stock.
5. Wash the rice thoroughly until the water runs clear, then drain.
6. Dice 4 onions finely to medium. Heat 6 Tbsp oil in a pot over medium heat, add the onions and cook, stirring every few minutes, for about 30 minutes until very dark brown.
7. Once the onions are dark brown, deglaze the pot with a few ladles of stock. Add the sliced green chilli, 2 to 3 tsp salt, 1/2 tsp black pepper and 1/4 tsp cumin, and boil for 5 to 10 minutes.
8. Add the rinsed rice and bring to a boil. Reduce to medium, cover tightly, and check every couple of minutes. Once the water has dropped below the rice surface, lower the heat to low.
9. Steam covered for 20 to 25 minutes, adding the prawns halfway through, mixed with 1 Tbsp oil, 1/4 tsp salt, 1/4 tsp cumin, 1/8 tsp black pepper and 1 clove grated garlic. If the rice is still wet, cook on low with the lid off for a few more minutes.
10. Serve hot.

Summarized from Middle Eats's video. Watch it for the details.

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