- 450 grams rohu (any white fish fillets) ,
- 1/2 cup vegetable oil,
- 1 level teaspoon cumin seeds, zeera,
- 1/2 level teaspoon mustard seeds (rai or sarson),
- 1 clove garlic cloves, chopped,
- 1 inch piece ginger fresh, peeled 1 teaspoon ajowan (carum),
- 4 green chillies,
- 1/2 teaspoon red chili powder,
- As per taste salt,
- 10 green cardamoms,
- 4 black cardamoms,
- 6 cloves,
- 10 pieces black pepper,
- 1 inch piece cinnamon stick,
- 2 bay leaves (teyz patta),
- 10 dried plums (aaloo bukharay),
- some ghee or cooking oil,
- 6 pieces green chili, finely chopped,
- 2 tablespoon coriander leaves, fresh,
- 3 pinches of yellow food color.
1. Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once. Add the chopped onions and, stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.
4. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water. When the rice are 34 cooked drain the water. Add 1/4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. Sprinkle the coriander and mint leaves over the top layer of the rice. Pour 12 cups of water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve with Raita. Serve Immediately. Serve Hot.
• Serves: 6 people.
• Preparation Time: 30 minutes.
• Cooking Time: 30 minutes.