Guyanese Kitchri with Fried Butter Fish
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 45 min
- Yield: 4 to 6 servings
Ingredients
Kitchri:
Chunkay:
Fried Butter Fish:
Directions
- For the kitchri: Heat the cumin seeds in a small dry pan over medium-high heat until very dark brown, about 6 minutes. Let cool, then grind to a powder in a spice grinder or mortar and pestle. Set aside.
- Heat a large heavy-bottomed pot, such as a Dutch oven, over medium-high heat. When hot, add the avocado oil followed by the garlic and onion. Cook until the onion is a bit translucent, about 2 minutes, then add the yellow split peas, salt, garam masala, turmeric and reserved ground cumin. Mix to combine and cook, stirring often, until the spices are fragrant, 1 to 2 minutes.
- Add the boiling water, mix well and let come to a boil, uncovered. Skim any foam that forms on top, then cover with the lid slightly ajar and cook until the peas are completely tender, about 30 minutes.
- Use a whisk to blend the split peas and other ingredients together, then add the rice and mix. Reduce the heat to medium low, cover and cook, mixing together a few times to prevent burning and adding 1 cup or more of hot water if the liquid cooks down before the rice is fully cooked, until the kitchri is soft and mushy, not dry, about 30 minutes. The kitchri should be the consistency of risotto.
- For the chunkay: Put a small frying pan or tadka ladle over high heat, then add the cumin seeds. Toast, stirring often, for about 1 minute. Add the avocado oil and garlic and cook until the garlic is dark brown but not burnt, 1 to 2 minutes. Add the curry leaves and wiri wiri peppers, if using, and cook until the leaves are crackling. Pour over the kitchri and mix in.
- For the fried butter fish: Rinse and pat the fish fillets dry, then add to a bowl. Drizzle with the lemon juice and sprinkle with 3/4 teaspoon of the salt; set aside.
- Add the parsley, basil, garlic, scallions, thyme leaves, wiri wiri peppers and ginger to a food processor and blend until smooth, about 2 minutes. (You can also do this in a blender or smoothie cup. Just add 1/4 cup of water before blending. This marinade is commonly called green seasoning in Guyana.)
- Add the green seasoning to the fish fillets and completely cover the fillets with it. Cover the bowl and let the fish marinate for at least 30 minutes. (You may do this step while the peas are cooking for the kitchri.)
- Put a large, deep frying pan over medium-high heat. When the pan is hot, add the grapeseed oil and heat until hot.
- Meanwhile, add the flour to a plate or shallow bowl large enough to fit the fish fillets. Add the onion powder, garlic powder, black pepper, paprika and remaining 1/4 teaspoon salt to the flour and mix together well.
- To test whether the oil is hot enough, sprinkle a bit of flour into it. If it sizzles, it's ready for frying. Shake off any excess green seasoning from a fish fillet, then dredge the fish in the flour mixtures, shaking off any excess. Gently lower the fillet into the hot oil skin-side up. Repeat for 2 to 3 more fillets. Cook the fish until golden brown on the bottom, about 3 minutes, then flip and cook until golden brown on both side, about 2 minutes more. Remove to drain on a few paper towels. Repeat with the remaining fillets.
- Serve the fried butter fish over the kitchri and enjoy a bit of Guyanese comfort food.
Cook’s Note
To better manage the cook time for this dish, fry the fish during the 30 minutes it takes for the rice to cook.
