Ingredients:

• 1/2 kg – good fleshy fish, cut into thick slices
• 1/4 kg – raw Rice or basmati Rice
• 4 tbsp – oil
• 1 tbsp – Ghee or Butter
• 3 onions, sliced finely
• 3 green chillies, sliced lengthwise
• 100 grams – moong dal or Toor Dal (or any other lentil)
• 1 tsp – spice powder or Garam Masala
• 1 tsp – cumin powder
• 100 grams – sultanas or Raisins (optional)
• 2 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 lightly.
7. Add the slit green chillies, whole peppercorns, spice powder, 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, limejuice/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