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Lifestyle : Seafood
1HERSA1 0016 AG1826354AA-010610 Happy Hour -- Tuesday to Friday 5pm-8pm Mention this advertisement when booking for lunch or dinner and receive 20% off entire bill Bookings are essential. Must mention advert when making a reservation. *Conditions apply For reservations phone (02) 9252 4726 or firstname.lastname@example.org To see our menu just go to www.259georgestreet.com.au Cnr Jamison & Lang Streets Sydney 2000 Trading hours: Mon 7am-3pm, Tues-Friday 7am-9.30pm, Sat & Sun 8am-2pm Cnr O'Riordan & Robey Streets, Mascot, NSW 2020 www.stamford.com.au Opp. Meadowbank Wharf, Bowden St, Meadowbank, Nsw, 2114 (02) 9808 6393 email@example.com Seniors Day Every Monday lunch & dinner 10% o the total bill for all our seniors Fresh seafood daily, 7 days per week Open 7 Days, lunch & dinner F ly sc e & BYO ( n ly). Death By Lobster Every Sunday lunch & dinner Whole lobster cooked to order with salad & chips $38.50 Waterfront dining at its best. yongfook (salmon) t1stero (lobster) chewy chua (prawns) Best Seafood Restaurant 2009 & 2010 Central Coast $39 lunch special 2 courses with a glass of wine 4384 3016 Terrigal OPEN 7 DAYS LUNCH & DINNER www.thecowrie.com.au 16 Tuesday, June 1, 2010 smh.com.au good living spotlight on seafood Chilli fish biryani There are more than 2000 known varieties of rice --- a staple food for more than half the world's population. They range from long grain to red rice, short grain to jasmine. In this chilli warm dish, basmati rice is recommended. 500g firm white fish, cut into 5cm pieces 4 large tomatoes, blanched and peeled 1G2 cup finely chopped coriander 1G2 cup ghee or oil 3 tbsp ginger paste 1 tsp ground red chilli 1G2 tsp salt 1 cup rice, washed 6--8 dried red chillies, kept whole 2 black cardamoms 2 green cardamoms 5--6 cloves 1 bay leaf Marinade 1G4 cup freshly squeezed lime juice 1 tsp salt 1 tbsp garam masala 1 tsp ground turmeric 1 tsp ground red chilli For the marinade, combine lime juice, salt, garam masala, turmeric and one teaspoon red chilli and rub into fish. Set aside for one hour. Grind tomatoes and coriander leaves into a puree and set aside. Heat a quarter cup of ghee or oil in a heavy-based pan over moderate heat. Fry fish in batches for two to three minutes, turning frequently. Drain and set aside. Add remaining ghee or oil to same pan with tomato and coriander puree, ginger, chilli and half teaspoon salt. Stir-fry until ghee or oil floats. Add the fish, lower heat and simmer for about two minutes. Add rice to the pan. Stir until translucent. Mix in chillies, spices, bay leaf and two cups water. Cover with a tight-fitting lid and cook over moderate heat for 10--15 minutes, until water is absorbed and rice is tender. Stir lightly and serve hot. Serves 2--3 From The Rice Bible, published by Penguin, $19.95.