Ingredients:
• 1/2 kg – good fleshy fish cut into thick fillets
• 2 cups – raw Rice or Basmati Rice
• 4 tbsp – oil
• 1 tbsp – Ghee or Butter
• 3 – onions, sliced finely
• 3 – green chillies, sliced lengthwise
• 4 tbsp – moong dal or tur dal (or any other lentils)
• 3 – Cloves
• 2 – small sticks of Cinnamon
• 1 tsp – cumin powder
• 100 g – sultanas or Raisins (optional)
• 3 tbsp – chopped Coriander leaves
• 2 – Bay Leaves
• Salt to taste
• 1 tsp – chilli powder
• 1 tbsp – Lime juice / Lemon juice / Vinegar
• 6 – whole peppercorns
• 4 – hard-boiled eggs cut into quarters
Method:
- Wash the fish and cook it in a little water along with the bay leaves and salt for about 5 minutes or till the pieces are firm.
- Strain and keep aside.
- Add sufficient water to the left over fish soup to get 6 cups of liquid.
- Remove the bones and skin from the boiled fish and break into small pieces.
- Wash the rice and dal and keep aside.
- Heat the oil in a suitable vessel and saute the onions, cloves and cinnamon lightly.
- Add the slit green chillies, whole peppercorns, cumin powder and chilli powder and saute for a few minutes.
- Add the rice and dal and mix well.
- Now add 6 cups of the soup, lime juice/ vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.
- Reduce heat and simmer covered till the rice and dal are cooked and slightly pasty.
- Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs.
- Cover and let the rice draw in the fish for a few minutes.
- Serve hot or cold with Chutney or Lime Pickle.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White