Fish Pulao

Fish Pulao
	Ingredients: Ingredients: 3 kg pomphret, sliced 8 onions, sliced 225 g tomatoes, chopped Masala for fish: 2 tbsp chili powder 11/2 tbsp coriander powder 1 tsp turmeric 8-10 green chillies, chopped 1/2 bunch fresh coriander leaves, chopped 2 bulbs garlic, ground 1/2 tbsp cumin seed powder Mix and grind together: Set aside 1 tsp. Rice 11/2 kg rice, preferably basmati Milk of one coconut or 3 tbsp instant coconut powder 1-2 tomatoes, skinned 1 onion, sliced 1 tsp turmeric
Method: Heat the oil and fry 8 onions till light brown. Add the ground spices along with the tomatoes, cook until a distinct aroma arises and oil rises to the surface. Add the fish, stir gently so as not to break the pieces. Simmer over low heat until done. In a separate pan fry one onion till transparent. Add 1 tsp masala that was set aside, and turmeric with some water at the same time to avoid burning the spices. Add 1-2 chopped tomatoes and fry. Add rice and fry for a further 5 minutes, add coconut milk and enough water to cook the rice. Serve on a flat dish, alternating layers of rice and fish.