Ingredients:
Rice – 2 cups, washed, soaked for 30 minutes
Pomfret – 1 large fillet, cut into large pieces
Salt to Taste
Vegetable Oil or Ghee – 5 tbsp
Onions – 5, large, sliced
Grind to a Paste:
Cumin Seeds – 2 tsp, roasted
Cinnamon – 1 one inch stick
Cloves – 2
Turmeric Powder – 1/2 tsp
Green Cardamoms – 5
Garlic Cloves – 7
Dry Red Chillies – 7
Coconut – 200 gms, grated
Salt to taste
Coconut Milk – 3 cups
Green Coriander – 1 cup, chopped
Method:
1. Marinate the fish with salt for a few minutes.
2. Heat the oil in a kadai.
3. Saute the onions till brown.
4. Add the ground paste.
5. Saute for 2 minutes.
6. Wash the marinated fish and then add to the kadai.
7. Add the rice, coconut milk and half of the coriander.
8. Bring the mixture to the boil.
9. Lower heat and simmer until the rice is cooked.
10. If more water is required, add only hot water.
11. Garnish with the remaining green coriander.
12. Serve hot.
