Ingredients (Serves 6 - 8):
Fish -- ½ kg, I used Salmon
Turmeric powder -- ½ tsp
Chilly powder -- 1 tsp
Salt -- As required
Cinnamon -- 1 inch
Cloves -- 5
Cardamom -- 5
Fennel Seeds -- 1 tsp
Saa jeerakam -- ½ tsp
Cumin Seeds -- ¼ tsp
Oil -- ½ cup
Onion -- 1 cup chopped lengthwise, for garnishing
Cashew nuts -- 10 - 12
Raisins -- 10 - 12
Ginger -- 1½ tsp, crushed
Garlic -- 1½ tbsp, crushed
Green Chilly -- 8, crushed
Onion -- 3 medium size / 4½ cups chopped
Tomato -- 3 medium size / 2 cups chopped
Salt -- as required
Basmati Rice -- 4 cup
Ghee -- 2 tbsp
Lemon juice -- 5 tbsp
Mint leaves -- ½ cup, finely chopped
Coriander leaves -- ½ cup, finely chopped
Shredded Coconut -- 1 cup, grind to a fine paste
Clean and cut the fish into medium size pieces. Marinate it with turmeric powder, chilly powder and salt. Keep aside.
Wash and soak the basmati rice in water.
In a wide pan, dry roast the whole spices. Once cool, grind them into a fine powder.
In the same pan, add the oil and fry the raisins, cashews and the onions one after removing the other from the oil. Keep them aside.
In the same oil, fry the fish until they are done. Drain and keep aside.
Crush the ginger, garlic and the green chillies. Add this to the hot oil and fry for a minute. Add the chopped onions and sauté until they are golden brown. Add the salt and chopped tomatoes and fry until it becomes mushy.
Add 2 pieces of fish to the masala and crush it in the gravy. This helps to spread the flavour.
Add the ground coconut. Switch off the flame and then add half of the chopped coriander, mint and the lemon juice. Give a mix.
Now add the remaining fish pieces and keep aside.
In another pan add 1 tbsp. ghee, once hot add the drained rice to it and start frying on a low flame. Meanwhile in another sauce pan, boil 8 - 9 cups of water. Once the water starts to bubble boil, pour the water into the fried rice, add salt and the remaining lemon juice and turn the flame to medium. Let it cook to around 75%. Drain the water and keep aside.
If using a pressure cooker, keep on a medium - low flame for 5 minutes. Open the lid once the pressure is completely gone.
If you do not have a big pressure cooker, use a heavy bottomed pan with a tight lid.
Garnish and serve hot with pappadam, raita and pickle.
Recipe Courtesy: Lakshmi Nair