Serving:2 |Type: Non veg–Rice

Ingredients:

Seasoning:

Method:

1. Soak the rice for 10 to 15 minutes, then wash it and drain the water and keep it aside.
2. Marinate the fish with chili powder, ginger garlic paste, turmeric, yogurt and salt for 3 hours.
3. Take a  pan heat with oil and shallow fry the fish both sides until golden brown and keep it aside.
4. Take a deep and heavy bottom vessel heat with  remaining oil, in which the fish was fried in, and ghee.
5. Add seasonings fry without burning.
6. Now add onion, turmeric and salt sauté well for 1 to 2 minutes.
7. Then add ginger garlic paste sauté until it’s get brownish  but not burnt.
8. Next add tomato, chili powder and garam masala mix well.
9. Now add mint and coriander leaves sauté for 1 minute.
10. Then add rice and fry well for about 2- 3 minutes on medium flame .
11. Next add water and  coconut milk, mix it throughly and cover with lid and cook on high flame.
12. When its start boiling well immediately keep it low flame for 10 minutes.
13. Then add half of the fried fish on top, again cover with lid for 5 minutes. Don’t stir it in the middle.
14. Now turn off the stove.  Let it rest  for 15 minutes and then mix it well .
15. Garnish with coriander leaves and remaining fried fish.
16. Serve with raitha and kurma.

Note:

1. Instead of  coconut milk you can add plain milk.
2. You can use bone less fish or half boneless and half with bones.