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:

1. 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.
2. Strain and keep aside.
3. Add sufficient water to the left over fish soup to get 6 cups of liquid.
4. Remove the bones and skin from the boiled fish and break into small pieces.
5. Wash the rice and dal and keep aside.
6. Heat the oil in a suitable vessel and saute the onions, cloves and cinnamon lightly.
7. Add the slit green chillies, whole peppercorns, cumin powder and chilli powder and saute for a few minutes.
8. Add the rice and dal and mix well.
9. Now add 6 cups of the soup, lime juice/ vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.
10. Reduce heat and simmer covered till the rice and dal are cooked and slightly pasty.
11. Gently mix in the cooked fish, butter / ghee and the hard-boiled eggs.
12. Cover and let the rice draw in the fish for a few minutes.
13. Serve hot or cold with Chutney or Lime Pickle.
14. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White