INGREDIENTS
1 kilograms fish fillets, 1 cup ghee, 4 teaspoon powdered, turmeric, 5 chopped onion, 2 teaspoon coriander powder, 6 cloves, 1 cup beaten yoghurt (curd), 2 tablespoon sultanas, 5 cup basmati rice, 1 teaspoon salt, 5 tablespoon cashews, 4 teaspoon Red chilli powder, 2 inches cinnamon, 5 chopped tomato, 3 litre water
For Marination
1 teaspoon powdered turmeric
2 ml lemon juice
METHOD
– Mix the marinade ingredients, lemon juice and turmeric and rub into fish fillets. Keep aside for about 30 to 45 minutes.
– Heat 2 tablespoon ghee in a pan. Saute rice for about 10 to 15 minutes. Add 2 teaspoon salt, 1 teaspoon turmeric powder and 3 litres of warm water. Mix gently and bring to a boil.
– Lower the flame and cover pan with a lid and cook till water is absorbed. Heat 1 cup of ghee. Fry the sultanasa and remove. Add cashewnuts and fry till golden brown. Fry onions in the same pan till golden brown. Add chilli powder, coriander powder and 3 teaspoon turmeric powder. Add 8 to 10 teaspoon of water and the whole spices. Mix well.
– Fry for about 3 to 4 minutes, stirring all the time. Add the fish pieces along with 2 teaspoon salt and saute for about 5 to 8 minutes. Pour 1 cup of water and bring it to a boil. Add tomatoes and curd. Reduce heat and cook till gravy thickens. Grease a heavy bottomed pan with 1 tablespoon ghee. Spread the fish pieces, rice and reserved sultanas and cashewnuts in layers. Repeat until the topmost layer is rice garnished with sultanas and cashewnuts. Cover pan and cook over low heat for 5 to 8 minutes. Remove and serve hot, garnish with fried onions or spring onions.