August 24, 2015


Fish slices - 1 kg (firm fleshed fish should be used)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Ginger garlic paste - 1 tbsp
Large onions - 2(sliced)
Rice - 5000 ms
Cardamom - 8
Coves -6
Red chillies - 2 tsp (chopped and seeds removed)
Coriander powder - 2 tsp
Cinnamon stick - 1
Garam  masala - 2 tsp
Salt to taste
Ghee - 185 gms


  • Melt ghee in frying pan, saute onion until brown, remove.
  • Marinate fish slices with salt, turmeric, chilli  powder and ginger garlic paste
  • Add fish slices, fry on each side until brown, remove.
  • Tie cardamom and cloves in a muslin cloth.
  • Bring 2 litres of water to the boil, add rice,salt,chillies, coriander, cinnamon, and the muslin cloth. When the rice is cooked, drain in a colander, remove muslin cloth.
  • In a 2 litre heat proof dish, arrange a layer of rice, then a layer of fish and so on, ending with a layer of rice. Top up with fried onions.
  • Sprinkle garam masala on the top.
  • Cover and cook in a slow oven for 15 to 20 minutes.

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