Serves 4 to 6
1 cup (250 ml) short-grain brown rice
3 cups (750 ml) filtered water
1 teaspoon (5 ml) fennel seeds
1 teaspoon (5 ml) cumin seeds
2 cups (500 ml) filtered water
2 bay leaves
¼ onion, including skin
400 g fresh salmon (or hake) fillets
¾ onion, peeled and finely chopped
3 cloves garlic, finely sliced
1 teaspoon (5 ml) turmeric
2 tablespoons (30 ml) all-purpose flour
400 ml coconut milk
½ cup (125 ml) raisins
3 tablespoons (45 ml) fresh parsley or coriander, chopped
1 teaspoon (5 ml) herbal salt, or to taste
2 organic or free-range eggs, hard-boiled
a pinch of cayenne pepper, or to taste
1 Place the rice in a saucepan with 3 cups of water and bring to the boil. Reduce the heat and simmer until cooked, approximately 35 minutes. Make sure the rice does not boil dry. Pour off excess water once cooked.
2 Dry-toast the fennel and cumin seeds in a frying pan for 1 minute or until lightly browned and then grind until fine.
3 Place 2 cups of cold water, bay leaves and the unpeeled ¼ onion in a saucepan. Bring to the boil and then reduce the heat, add the fish and gently simmer for approximately 10 to 20 minutes or until the fish is cooked.
4 Remove the cooked fish from the stock and leave to cool. Leave ½ a cup (125 ml) of the strained stock in the saucepan, add the chopped onion and garlic and cook for 3 minutes or until soft.
5 Remove the bones and skin from the fish and discard. Flake the remaining cooked fish.
6 Add the ground spices, including the turmeric, and flour to the cooked onion and stir for 1 to 2 minutes.
7 Add the coconut milk and simmer gently until it thickens, stirring.
8 Add the cooked rice together with the flaked fish, raisins and freshly chopped parsley.
9 Heat through gently and season with salt and cayenne pepper.
10 Garnish with hard-boiled eggs, quartered.
11 Serve with a salad or steamed green vegetables.