Ingredients:

• 2 cup – basmati Rice
• 1 cup – Tomato puree (preferably fresh)
• 1 cup – Coconut Milk
• 1.5 cup – water
• 1 tsp – chilli powder
• 1 tsp – Garam Masala (optional)
• 10-12 pieces – white fish
• 1 inch – Ginger
• 8 – flakes Garlic
• 1 cup – yogurt
• 4-5 – Green chillies
• 1 bunch – Coriander leaves
• 1/2 tsp – Turmeric
• 2 – Onions sliced
• 2 tsp – oil
• Salt to taste (some in the marination and some in the rice)

Method:

1. Grind ginger, garlic, green chillies, turmeric and salt into a fine paste
2. Marinate fish with paste. Sprinkle coriander leaves and keep aside for at least 30 min
3. Rice preparation:
4. In a pan, add 1 tsp oil and fry for 2-3 minutes
5. Add tomato puree, coconut milk and 1.5 cup of water
6. Add salt, chilli powder, garam masala and mix
7. Cover the pan with a lid. Partially cook rice (80%) in low flame.
8. Fish preparation:
9. In a pan, add 1 tsp oil and saute onions till golden colour
10. Add marinated fish and cover with the lid for 5-6 min or till the fish is cooked
11. Final preparation:
12. Take a baking dish , layer the rice and arrange the fish with gravy. Again layer of rice
13. Add milk so that the rice doesn’t dry
14. Cover with aluminium foil and bake in pre-heated moderately hot oven for 2-3 to 7 minutes
15. Serve hot with raita

Recipe courtesy of Sify Bawarchi