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

Preparation:

  1. 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.
  2. Add the fish, stir gently so as not to break the pieces. Simmer over low heat until done.
  3. 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.
  4. 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.
  5. Serve on a flat dish, alternating layers of rice and fish.

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