Kanji with Fried Fish
Rice Water with Fried Fish
SERVES 4–6
This is essentially a fisherman’s food. I first ate this dish in Goa and was bowled over by its simplicity and flavours. Kanjivellam or kanji is the Malayalam word for water drained from boiled rice. Traditionally, before the fisherman leaves for work, his wife cooks a potful of rice and collects the white, starchy water in which it is cooked. It is generally best made with broken, parboiled rice. The leftover fish from the previous night is added to the kanji along with a few spices for flavour, and voila! We have a fantastically simple and simply fantastic dish on our table.
INGREDIENTS
Curry powder (for about 1 cup)
½ cup coriander seeds
⅓ cup cumin seeds
2 tbsp turmeric powder
2 tbsp green cardamom pods
1 tbsp cayenne pepper (lal mirch)
1 tbsp cloves
¼ tsp black peppercorns
1 tbsp dried fenugreek leaves (kasoori methi)
Kanji
1 cup rice, preferably parboiled
500 g fish (any fish), sliced
½ tsp turmeric powder
½ tsp red chilli powder
3 tbsp oil
1½ tbsp butter
1 (large) onion, finely chopped
10–12 fresh button mushrooms, sliced
½ tsp white pepper powder
¼ tsp curry powder
¼ tsp mustard powder
½ tsp paprika
1 tsp salt or to taste
4 cups vegetable stock
Garnish
A few sprigs fresh coriander leaves
METHOD
Curry powder In a bowl, combine all the spices and mix well. Grind the mixed spices in small batches, to a fine powder. Fill into a clean, dry, airtight glass jar and store in a cool, dry place.
Kanji Wash rice and soak in water. Wash fish and pat dry. In a mixing bowl, combine turmeric powder with chilli powder. Rub it into the fish and set aside to marinate for 10 minutes. Put oil in a frying pan over low heat. When hot, add marinated fish and shallow-fry till golden on both sides. Remove, drain on absorbent paper and set aside. Meanwhile, drain rice and put it in a pan with 1½ cups of water. Boil till tender. Drain and reserve both the rice and the starchy water. Melt butter in a large pan over medium heat. Add onion and sauté till translucent. Stir in rice, mushrooms, remaining spice powders and salt. Sauté for 1 minute till mushrooms soften. Pour in stock. Raise heat to high and boil till rice is completely mushy and soup is thick. Add fried fish and simmer for 2 minutes to heat through. Serve hot, garnished with fresh coriander sprigs.
