- Ethnicity - Assamee, East Indian
- Type of meal - Party, Lunch, Dinner
- ½ kg, cut into small pieces (white fish is best)
- 2 cups long-grained rice
- 2 large onions, chopped
- 2 tbsp desiccated coconut
- 1 tbsp ground coriander
- 1½ tsp turmeric powder
- 1 inch piece ginger
- 2 tsp ground cumin seeds
- ½ tsp fenugreek seeds
- 1 bay leaf
- juice of a ½ lime
- ½ cupoil
- salt to taste
- Wash the rice and soak it in cold water for at least 1 hour.
- Wash and cut the fish into 2-inch pieces.
- Mix the coriander, cumin, turmeric, fenugreek and ginger together.
- Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
- Place the fish in the pan, stir without breaking the pieces.
- Cover the pan and allow the fish to cook in its own steam for five minutes.
- Remove the fish carefully with a fish slice and keep them warm.
- Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
- Drain the rice and add to the onions.
- Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
- Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture.
- Add extra warm water, just enough for the rice to simmer and cook
- Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
- Garnish with chopped coriander leaves.
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