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Rice and Dhal and Fry Jashwa (Fry Dry)

Course Seafood, Vegetarian
Cuisine East Indian
Prep Time 5 hours
Cook Time 25 minutes
Total Time 5 hours 25 minutes
Servings 4
Author Felix (Simply Trini Cooking)


  • 2 cups rice boiled
  • 1 cup split peas soaked overnight
  • ½ onion chopped
  • 2 pimento peppers
  • 3 cloves garlic chopped
  • 2 ½ cups water
  • 5 leaves chadon beni chopped
  • ½ teaspoon baking soda optional
  • 1 teaspoon saffron powder turmeric
  • 1 teaspoon geera powder
  • 2 teaspoon salt
  • 1 dash oil
  • 2 cloves garlic chopped
  • 2 tablespoon oil
  • 2 lbs. Jashwa sardines
  • ½ lemon
  • 4 tablespoon green seasoning
  • Salt and pepper for taste
  • Flour for dusting
  • Oil for frying


  • 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.