Emyaddam

Ingredients

• 4 cups of rice
• 1 kilo of shark
• 1 teaspoon of crushed garlic
• 3 cups of chopped onion
• 2 cups of chopped dill
• ½ cup of chopped coriander
• 1 cup of oil
• ½ teaspoon cardamom powder
• 3 teaspoons of black lemon
• 1 teaspoon of mixed spices
• salt
• black pepper

Boiling fish spice

• 5 cardamom
• 1 ginger (2 cm)
• 2 cinnamon sticks
• 5 whole black pepper

Directions

1. Boil fish with whole spice until tender, drain, rinse with cold water, take out skin and bones, and chop the fish.
2. Put onion in a big pan, stir over moderate heat until tender, add fish and ghee, stir over heat for ½ hour, season with salt, black pepper, mix spice, cardamom, and black lemon, add coriander with ¼ cup of dill, stir over heat for 5 minutes.
3. Boil rice in excess boiling water with 1 tablespoon salt for 5 minutes, drain.
4. Put 1 tablespoon ghee in pot, place rice layer, spread ½ cup dill, and ½ cup of fish mixture, repeat the layers, put the remaining fish on the top, cover, place the pot over heavy metal and cook over low heat for 45 minutes.
5. Pour rise in serving plate and put fish mixture on the top, and serve hot.