Ingredients
-Rice
-Tomato Puree
-Species
- One whole chill
-Onions (red and white)
-Haddock fish
-Tomato
-Red pepper
-Salt to taste
Preparation
- Boil water in an electric kettle
- Pour the boiled water into a cooking pot and pour two cups of rice to par-boil for 5 mins
- Drain the par-boil rice and leave to one side.
- Blend half of the red pepper, half of the whole white onion and half of one tomato, together just to about smooth (not to smooth though)
- Pour the blended mixture into the cooking pot, add two tablespoon of butter, two tablespoon of tomato puree, about two tablespoon of cooking oil, the species and salt to taste.
- Bring the mixture to boil properly making sure the content is mixed properly, then pour the par-boiled rice and bring to boil again and reduce the heat, to allow the rice to simmer until dried up and soft enough. (remember that the liquid needs to be the same level with the rice in order to prevent the rice getting soggy)
- While the rice simmers, put a frying pan on the heat and pour a tablespoon of cooking oil into the pan. sprinkle the species, salt, paprika, and chill (optional) in the slightly hot oil.
- Fry the fish slightly on both sides and pour a little bit of water.
- Cut the remaining white onions and put it on the fish. Cover and reduce the heat, and simmer the fish for about 10 minutes.
- Back to the simmer rice, slice the red onion and tomato thinly and pour it, into the rice and stir. By this time the rice suppose to be cooked properly. Just stir the tomato and onion and leave for 1 minute.
