Description Edit

  • Ethnicity - Assamee, East Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

Directions Edit

  1. Wash the rice and soak it in cold water for at least 1 hour.
  2. Wash and cut the fish into 2-inch pieces.
  3. Mix the coriander, cumin, turmeric, fenugreek and ginger together.
  4. Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute.
  5. Place the fish in the pan, stir without breaking the pieces.
  6. Cover the pan and allow the fish to cook in its own steam for five minutes.
  7. Remove the fish carefully with a fish slice and keep them warm.
  8. Meanwhile, fry the onions with the bay leaf in the remaining oil till brown.
  9. Drain the rice and add to the onions.
  10. Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes.
  11. 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.
  12. Add extra warm water, just enough for the rice to simmer and cook
  13. Turn the rice out on a serving plate and arrange the cooked fish pieces on top.
  14. Garnish with chopped coriander leaves.
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