Coconut and Curry Leaf Halibut and Pan-Seared Scallop Biryani
recipe
Coconut and Curry Leaf Halibut and Pan-Seared Scallop Biryani
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This simple-to-make dish is guaranteed to impress! You don't have to let on that the flavours come from a jar!
Ingredients
- 1 tbsp Oil
- 200g Halibut loin diced into 2 inch chunks
- 1 Jar Sharwood's Coconut and Curry Leaf 2 step Biryani sauce
- 150g Raw Basmati Rice
- 150ml Water
- 4 Queen Scallops
- Knob of Butter
- Salt and pepper to season the scallops
Directions
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- Heat oil in a non stick pan
- Add the spice blend from the topper and pour in the jar of the sauce
- Add the halibut and mix gently
- Sprinkle the rice on top, followed by the water.
- Make sure all the rice grains are immersed in the water.
Source: Sharwood's Biryani Sauces
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