RECIPE COURTESY: SHARIFA HAJEE
1 kg fish or prawns
Wash and drain well.
Then marinate in the following spices:
1 tsp salt
1/4 tsp white pepper
2 tsp chilli powder
1/4 tsp haldi (arad).. turmeric
1 /2 tbsp green garlic, chili, green dhania masala
1 tbsp Garlic paste
1/2 tsp jeera/ jeero . cumin
Mix well add juice of a 1/4 lemon
Let it marinade for at least 1/2 hr.
Fry on each side and ensure that it does not dry, then set aside
In a bowl get the following spices ready:
1/4 cup red chili garlic masala
4 tsp dhania /coriander
2 tsp jeera/ jeero
1/2 tsp garam masala
1 /2 tbsp green chili, garlic, green dhania masala
1/2 ginger garlic masala
3/4 tsp haldi (arad) turmeric
1 tsp Garlic paste
Salt to taste
Mix and set aside until required.
In a pot add 1/4 cup oil and 2 tbsp ghee, or as required.
3 to 4 chopped onions
1 small cubed green pepper
1/2 tsp whole mustard seeds
1/2 tsp whole Jeera
A few curry leaves
Braise these ingredients well
Peel and cube 3 or 4 tomatoes and add it to the pot together with the spices from Step 2 and braise for about 3-5 minutes.
Add 1/2 cup yogurt
Juice of a 1/4 lemon
Toss well to incorporate the yogurt and lemon juice
Steam for a minute or two. Add the fried fish and steam for 3 to 4 minutes until the fish is firm. Carefully remove the fish from masala and set aside. Add in 2 cups of washed rice and toss it in the masala until it is evenly coated, for about a minute or two. Taste for salt. Add salt and water if needed, stirring gently until rice is evenly distributed. Depending on what rice is used, it should take about 20 minutes until the rice is cooked. When the rice is cooked 3/4 way through, add the fish and green chili and dhania,fried onions, and a pinch of garam masala and steam until done. Serve with sides of your choice and enjoy.