Ingredients:

• 2 cup – raw Rice (wash and soak for 20 minutes)
• 1 kg – good fleshy fish cut into thick chunks
• 4 tbsp – Coconut paste or 1 cup Coconut Milk
• 2 tbsp – Ginger paste
• 2 tbsp – Garlic paste
• 3 – Onions sliced finely
• 4 – Green chillies slit lengthwise
• 1 tbsp – chopped Mint leaves
• 2 tbsp – Coriander leaves
• 1 tsp – chilli powder
• 1 tsp – spice powder / Garam Masala powder
• 1/2 cup – oil
• 2 tbsp – Ghee
• 1 tsp – cumin powder
• Salt to taste
• 2 – Bay Leaves
• 4 – Cloves
• 2 pieces – Cinnamon
• 3 – Cardamoms

Method:

1. Wash the fish and marinate it with chilli powder, turmeric powder and a pinch of salt for half an hour
2. Heat 1 tbsp oil in a flat pan and lightly fry the fish till it becomes firm
3. Remove and keep aside
4. Heat the remaining oil in a suitable vessel and fry onions, bay leaves and spices till they turns golden brown
5. Add ginger paste, garlic paste, green chillies and coriander leaves and saute for some time
6. Add the chilli powder, cumin powder, salt and mix well
7. Cook for about 5 minutes on low heat
8. Add coconut and mix well.
9. Add 4 cups of water and boil
10. Now add rice and mix well
11. Cook on low heat till most of the water has been absorbed.
12. Mix in fried fish gently
13. Simmer till the rice is cooked and all the water dries up
14. Serve hot with curd and onion chutney
15. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White