| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 385 | 9g | 2g | 50g |
| sugars | fibre | protein | salt |
| 5g | 3g | 28g | 1.2g |
Why I Love South African Snoek Biryani
I’m terribly excited to share with you a recipe that is a bit of a departure from my typical Italian-American heritage: the South African Snoek Biryani. As a culinary enthusiast, I believe in exploring various cuisines and bringing those flavors to you. This particular dish, certainly not a grandmother’s classic from my childhood but rather a gem I discovered on a trekking trip in South Africa, took my love for seafood to another level.
Connecting Cultures
Thanks to my trip, my perspective on food evolved. To imagine the combination of snoek fish, a common delicacy in Cape Town, with the aromatic flavors of Biryani was a unique experience. This recipe, originally inspired by Chef Reuben Riffel, a renowned South African chef, is a beautiful fusion of flavors that can transport you to both South Africa and the Indian subcontinent at the same time.
A Fusion of Flavors
The Snoek Biryani isn’t just a mixed platter of succulent fish and fragrant, long-grain basmati rice. It’s an adventure – a carnival of flavors dancing on your palate. With the fiery heat of chilies, earthiness of cumin and fennel, sweet notes from the cinnamon and cardamoms, the grandeur of the curry powder, and the tangy twist of tomatoes and yoghurt- each spoonful of the Snoek Biryani is uniquely satisfying.
If you enjoy Paella or Jambalaya, you’ll definitely find a new favorite in the Snoek Biryani – as they all celebrate the union of seafood with rice, though with different flavor profiles.
Try serving it alongside a cucumber and mint raita or a tangy mango chutney for a delightful contrast. Or, if you’re like me and enjoy a hike now and then, pack it up for a picnic. The rich, flavorsome Biryani coupled with a fresh, crisp salad can really hit the spot after a long walk.
So, while this Snoek Biryani may not have hailed from the kitchens of my Italian family, it has definitely earned a special place in my heart – and my recipe book. It’s a flavorful journey that I am truly thrilled to share with you.
What You’ll Need
- 2 lbs of fresh snoek fish
- 3 cups of basmati rice
- 6 cups of water
- 2 large onions, finely sliced
- 6 cloves of garlic, finely chopped
- 2-inch piece of fresh ginger, finely chopped
- 2 green chilies, finely chopped
- 3 tablespoons of vegetable oil
- 1 tablespoon of turmeric
- 2 tablespoons of curry powder
- 2 cinnamon sticks
- 4 cardamom pods
- 2 teaspoons of cumin seeds
- 1 teaspoon of fennel seeds
- 2 teaspoons of salt
- 1 tablespoon of sugar
- 2 large tomatoes, chopped
- 1 cup of yoghurt
- 1/2 cup of fresh coriander (cilantro), finely chopped
- 1/2 cup of fresh mint leaves, finely chopped
Method
Step One
Begin by washing the snoek fish thoroughly and cutting it into chunks. Set it aside for later use.
Step Two
Next, soak the basmati rice in 6 cups of water for about 30 minutes. Then, cook the rice per its packet instructions and drain the water. Set the cooked rice aside for later.
Step Three
Heat the vegetable oil in a large pan over medium heat. Add the finely sliced onions, chopped garlic, chopped ginger and chopped green chilies. Stir and cook until the onions become translucent and the raw smell of the garlic and ginger disappears.
Step Four
Add the turmeric, curry powder, cinnamon sticks, cardamom pods, cumin seeds, fennel seeds, salt and sugar. Stir everything together and cook for a minute to allow the spices to release their flavors.
Step Five
Add the chunks of snoek fish to the bucket and gently mix to ensure that all the pieces are coated with the spice mixture. Cook for about 5-7 minutes until the fish is cooked through.
Step Six
Add the chopped tomatoes and cook for an additional 2-3 minutes until they become soft.
Step Seven
Mix in the yoghurt and simmer the curry for about 5 minutes to allow it to thicken. Then, add the cooked basmati rice and stir gently to combine it with the curry. Make sure not to break the rice grains.
Step Eight
Finally, sprinkle the finely chopped fresh coriander and mint leaves on top of the biryani. Cover the biryani and let it sit for about 10 minutes to allow all the flavors to infuse into the rice.
Step Nine
Stir the biryani one more time before serving to make sure that everything is mixed well. Serve your delicious snoek biryani hot. Enjoy!
