Friday, November 8, 2013

Pan-fried Sutchi Fillet with a simple pilaf using HCP

This meal requires minimal washing as I used my Happy Call Pan to fry the fish and cook the pilaf.

First, I melted some butter in some olive oil. Season the fillet with salt and pepper on both sides and pan fried till golden brown. Set aside.

Next, in some olive oil, saute an onion, chopped, until translucent.
   Add in minced ginger and garlic and fry till fragrant.
      Pour in some chopped tomatoes, turmeric and salt and fry till mushy.
         Rice and water in and bring it to a boil.
            Stir lightly. Cover the pan (but do not lock).
               Cook over medium heat until most of the water has evaporated.
                  Lock the pan and cook on low heat until the grain is cooked through.
                     If the water has dried up and the grain is not cooked, sprinkle some water and lock for 5 min.
                        Turn off the heat and rest for another 5 min. Fluff up the rice.

Fragrant rice. If the rice is cooked with stock instead of water, I can eat it without anything else. ;)

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