Shawa/Herring Fish Rice

Shawa Fish Fried Rice Recipe

Name: Shawa Fish Fried Rice

Origin: Nigeria

Ingredients:

• Shawa fish (deboned and cleaned)
• fish seasoning
• paprika
• onion powder
• cooking oil
• onions (sliced and chopped separately for two stages)
• iru (locust beans)
• red prawns
• ground crayfish
• fresh tatashe (red bell pepper)
• fresh tomatoes
• Scotch bonnet pepper
• salt
• crushed seasoning cubes
• curry masala
• long grain parboiled rice
• meat stock
• foil paper (for steaming)
• eggs
• mixed vegetables (carrots
• green peas
• sweetcorn
• green beans or any preferred combination)

Steps:

1. Debone and clean the Shawa fish thoroughly, then season with fish seasoning, paprika, and onion powder and mix to coat evenly
2. Heat cooking oil in a pan and fry the seasoned Shawa fish until golden and well cooked on all sides, then remove and set aside, keeping the flavoured frying oil in the pan
3. Using a food processor or blender, blend the tatashe, Scotch bonnet pepper, and fresh tomatoes together into a smooth puree and set aside
4. In the same pot with the reserved flavoured oil, add the sliced onions and fry briefly, then add the iru and mix well to fry together
5. Add the red prawns and stir to combine, then add the freshly ground crayfish and fry everything together for five minutes until the crayfish is fragrant and well fried
6. Pour in the blended pepper mixture and stir thoroughly to combine with the oil and aromatics, then add the crushed seasoning cubes and curry masala and allow to cook until the pepper reduces and the oil begins to float on the surface
7. Add the washed parboiled rice into the pot and stir well to coat every grain in the spiced pepper base
8. Add salt and pour in enough meat stock to cook the rice, stir once more to combine, then cover the pot tightly with foil paper and cook on low heat, allowing the rice to steam cook slowly and absorb all the surrounding flavours
9. Once the rice is almost done and most of the liquid has been absorbed, add the previously fried Shawa fish pieces and fresh chopped onions, give the pot a gentle mix to distribute evenly, and cover again to continue steaming until the rice is fully cooked
10. Chop the mixed vegetables using a food processor or knife, then crack the eggs into the rice and add the chopped vegetables, fold everything together gently to combine, cover for a final two to three minutes to allow the egg to set and the vegetables to warm through, then remove from heat and serve immediately