Ingredients :
Parrot fish - 4 ,head cut,and skin removed.In barbeque stations mostly head is removed for pearls and in marine it doesn't contain any meat.
Aachi Fish 65 powder - 1 packet
Lal Mirch powder - 4 tbsp
Red food colour - 1 small packet
Persian Blue Salt - 2 tbsp crushed
Everest White pepper powder - for sprinkling
Cuban Oregano leaves - 10 nos
Coconut oil - 300 ml
For the platter :
Morris Mexican Pineapple - 1 scales removed and cut into round pieces.in turn diced into triangular shape with the central axis.
Dememara/Turbinado or Golden Castor Sugar - 1 cup
Nutralite/Delicious - Salted Premium Table Margarine 1 small block 100 gms
Extra long grain Basmathi Rice - 1 cup
Milky mist cheese cubes Parmesan/Cheddar - 10
Poondu Sadha Podi/Indian Garlic Rice Mix - 4 tbsp
Chesnok red garlic - 4 boiled and peeled
Soak the double grain Basmathi Rice for 1 hour maximum otherwise it will break while stirring or overcook or desorb.
In a rice cooker add the Basmati rice and add water double the cup.Cook untill rice begans to boil and the white colour turns transparent.Donot add salt or oil at this stage.
Add cold water for the rice to seperate itself and mix with a spatula.Immediately drain the water into a vessel.The rice is set.
In a frying pan add 100 gms of Premium Salted Table Margarine.Melt it.Add triangular pineapple pieces.Fry on both sides for 5 min.Switch off the flame.Sprinkle Golden Castor sugar on top on both sides and mix well.Donot caramelize.
Now get ready for the dum process.
First layer the rice cooker's cooking plate with 1)pineapple castor sugar margarine mix,then add 2)a layer of rice.
Add the 3)cheese cubes inbetween.
Now 4) Sprinkle Indian Garlic Rice Mix on top.Add the peeled garlic.
Again top it with a layer of rice and then add the remaining pineapple triangles.
Keep warm for 30 minutes untill serve.The cheese must become softer for a missing bite.
Directions :
Wash the parrot fish and add fish 65 powder,lal mirch powder,food colour.Crush the Persian Blue Salt.
Take coconut oil in a frying pan and fry them one by one.
Wash the Cuban Oregano leaves and roll the one by one and fix with a tooth pick.
In a ceramic plate,add the fried Parrot Fish in centre and surround it by Cuban Oregano rolls.Sprinkle the white pepper powder and and some blue Persian salt for a sea pebble effect.
Parrot Fish Fry with Cuban Oregano and Pineapple GarlicCheese Rice is ready for a Cuban Dreamatorium in Space.
