This is a take on traditional seasoned rice that uses the Jamaican way of cooking known as “brown down”. With this technique, you fry your main ingredient – in this case the fish – in caramel to give it a lovely taste and colour. It’s a good one-pot dish that’s filling, robust and delicious.
This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin.
Don’t forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges – my grandmother always did that and gave everyone an equal amount.
This recipe is from Delia’s Complete How to Cook. Serves 4
