One small green pepper, cored, seeded and finely chopped
powdered saffron, good pinch
To Finish:
Four tablespoons mayonnaise
One teaspoon curry paste
A pinch of chilli powder
100 grams prawns, shelled
One thinly sliced lemons
Directions:
Pour in 300 ml of water in the cooker, add the trivet and rim
side down.
Grease a large piece of foil. Place the cod on the foil, season
with salt and pepper. Fold the foil into a parcel over the fish then
put the parcel on the trivet.
Put the rice, green pepper, onion, saffron, remaining water and
salt into a container. Put the container on top of the fish parcel.
Close the cooker, bring the pressure to high and cook for 5
minutes then reduce the heat right away.
Lift the container out and transfer the rice mixture into a
greased ring mould. Press down and leave to chill.
Mix the mayonnaise, chilli powder, and curry paste. Fold in the
fish and prawns carefully and reserve it for garnishing.
When the rice ring is already firm and cold, place it on a flat
plate. Fill in with curried fish mixture and garnish with the
remaining prawns and twists of lemon.
