This dish uses Seeraga Samba in a lightly fermented coconut-curd, paired with gondhoraj cured Mahi-Mahi with pickled long pepper and fried curry leaves. The delicate fragrance of the rice does not overpower the meatiness of the sweet fish. This well known gem of a rice variety is one of our prized imports from Tamil Nadu this season.
about the rice
Native to Tamil Nadu, Seeraga Samba is one of the main traditional aromatic rice varieties of the region. It derives its name from its small, slightly ovular shape, resembling Jeera or Seeragam (Cumin Seeds). Samba denotes the season of the rice variety during which it is cultivated (generally from August to January).
flavour
toasted corn
aroma
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appearance
the uncooked grains are small, ovular and dull-whitish in colour
storage
store them in an airtight container away from direct sunlight and moisture
cooking
absorption method
time
8 - 10
what you can cook with it
Seeraga Samba is traditionally used in biryani in Tamil Nadu. You can take inspiration from there and use it in any dish that celebrates this subtly aromatic rice.
