Rice and Dhal and Fry Jashwa (Fry Dry)

Ah yes, dhal and rice – the ultimate comfort food for us Trinidadians! I mean, what’s not to love about a dish that can lift our spirits and fill our bellies all at once? It’s like a warm hug from your favourite auntie, except it won’t lecture you about getting married and having kids. And let’s not forget about fry dry or fry jashwa – the crispy, crunchy, savoury goodness that makes your taste buds do the cha-cha slide. It’s the perfect complement to the creamy dhal and fluffy rice, like a sidekick to your favourite superhero. You can’t have one without the other, like how you can’t have a carnival without soca music. So go ahead and indulge in some dhal and rice with fry jashwa – your taste buds will thank you, and your auntie will be proud.

FRY JASHWA

Prep Time: 5 hours hrs

Cook Time: 25 minutes mins

Total Time: 5 hours hrs 25 minutes mins

Course: Seafood, Vegetarian

Cuisine: East Indian

Servings: 4

Ingredients

  • 2 cups rice boiled
  • FOR DHAL:
  • 1 cup split peas soaked overnight
  • 1/2 onion chopped
  • 2 pimento peppers
  • 3 cloves garlic chopped
  • 2 1/2 cups water
  • 5 leaves chadon beni chopped
  • 1/2 tsp baking soda optional
  • 1 tsp saffron powder turmeric
  • 1 tsp geera powder
  • 2 tsp salt
  • 1 dash oil
  • TO CHONGKAY DHAL:
  • 2 cloves garlic chopped
  • 2 tbsp oil
  • FOR FRY JASHWA:
  • 2 lbs. Jashwa sardines
  • 1/2 lemon
  • 4 tbsp green seasoning
  • Salt and pepper for taste
  • Flour for dusting
  • Oil for frying

Instructions

  • Boil the rice and set aside. The split peas was soaked overnight. Cut up necessary ingredients.
  • Add the split peas and seasoning to the pressure cooker (optional cooking method). Pour the water, the turmeric powder, and a dash of oil. Pressure cook for about 10 minutes.
  • Add the geera, and swizzle with a dhal gutney. Chongkay the dhal (heat the oil in the kalchul, add the garlic, when the garlic is golden, add it to the dhal). Cover the pot to avoid getting burned.
  • Clean and wash fish with lemon juice. Add green seasoning, salt and pepper to taste. Marinate for at least 1 hour. Dust with flour. Fry until golden brown. Serve with the rice and dhal.

Click the link to download PDF version of this recipe.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

Rice and Dhal and Fry Jashwa (Fry Dry)

Prep Time5 hours
Cook Time25 minutes
Total Time5 hours 25 minutes
Course: Seafood, Vegetarian
Cuisine: East Indian
Servings: 4
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 2 cups rice boiled
  • FOR DHAL:
  • 1 cup split peas soaked overnight
  • 1/2 onion chopped
  • 2 pimento peppers
  • 3 cloves garlic chopped
  • 2 1/2 cups water
  • 5 leaves chadon beni chopped
  • 1/2 tsp baking soda optional
  • 1 tsp saffron powder turmeric
  • 1 tsp geera powder
  • 2 tsp salt
  • 1 dash oil
  • TO CHONGKAY DHAL:
  • 2 cloves garlic chopped
  • 2 tbsp oil
  • FOR FRY JASHWA:
  • 2 lbs. Jashwa sardines
  • 1/2 lemon
  • 4 tbsp green seasoning
  • Salt and pepper for taste
  • Flour for dusting
  • Oil for frying

Instructions

  • Boil the rice and set aside. The split peas was soaked overnight. Cut up necessary ingredients.
  • Add the split peas and seasoning to the pressure cooker (optional cooking method). Pour the water, the turmeric powder, and a dash of oil. Pressure cook for about 10 minutes.
  • Add the geera, and swizzle with a dhal gutney. Chongkay the dhal (heat the oil in the kalchul, add the garlic, when the garlic is golden, add it to the dhal). Cover the pot to avoid getting burned.
  • Clean and wash fish with lemon juice. Add green seasoning, salt and pepper to taste. Marinate for at least 1 hour. Dust with flour. Fry until golden brown. Serve with the rice and dhal.
Scroll to Top