Coconut rice, masala fried milk shark (mushi), and a fresh zucchini–tomato salad.

Simple ingredients, comforting flavours, and a perfect home-cooked meal.

Coconut Rice

Ingredients

2½ cups basmati rice

¼ cup green peas

¼ cup chopped mint leaves

½ cup finely chopped coriander leaves

2 green chillies, finely chopped

1 stock cube (or as per preference)

Liquids

200 ml thick coconut milk (I used Dabur tetra pack)

Approximately 200–350 ml water

(Liquid level should be about ½ inch above the rice)

Whole Spices

1 tsp peppercorns

2 black cardamoms

1½–2 inch cinnamon stick

Method

Heat some clarified butter in a pan. Lightly sauté the whole spices until aromatic.

Add green peas and stir well.

Add green chillies, mint, and coriander leaves, reserving some for garnish.

Crumble in the stock cube and mix well.

Add the well-drained rice and gently stir fry.

Mix 200 ml water with 200 ml coconut milk and add to the rice. Add more water if required.

Cook on medium flame. Once it comes to a boil, lower the flame, cover, and cook till done.

Finish by adding the reserved mint and coriander leaves. Fluff gently.

Fried Milk Shark Fish (Mushi)

Ingredients

20 pieces milk shark (mushi), cleaned and washed

Pre-treatment

1 tsp turmeric powder

Salt

Rub turmeric and salt on the fish, keep for 15 minutes, then wash well and drain.

Marinade

Chilli powder as per taste

¼ tsp garam masala powder

1 tsp ginger garlic paste

A dash of vinegar or lime juice

Salt to taste

Method

Marinate the fish well and shallow fry in hot oil until golden and cooked through.

Zucchini & Tomato Salad

Ingredients

2 yellow zucchini, cubed

1 bunch rocket lettuce (or any lettuce), washed and roughly chopped

Cherry tomatoes, as per choice

Dressing

Juice of ½ lime

Crushed peppercorns or pepper powder

Rock salt to taste

Peri peri spice powder

Method

Lightly sauté the zucchini in very little oil.

Sprinkle peri peri spice and rock salt. Switch off the heat and let it cool.

In a salad bowl, add lettuce, zucchini, and halved cherry tomatoes.

Mix all dressing ingredients and toss into the salad.

Serve fresh alongside the meal.