By Navaz Dhalla
Ingredients
2 cups rice
1 large pomfret (fillet)
5 sliced onions
1/4 grated coconut
5 tbsp. oil or ghee
1 large bunch chopped coriander leaves
3 cups coconut milk
Ground to masalas
2 tsp. roasted cummin seed
1" piece cinnamon
2 cloves
1/2 tsp. turmeric powder
5 cardamoms
7 cloves of garlic
7 dry red chillies
salt as per taste
Method
- Wash the rice and soak it for 1/2 hour
- Cut pomfret fillets in large pieces
- Marinate the pieces with salt and keep for few minutes
- Heat oil and fry the onions until brown in colour.
- Add ground masala and saute for a few minutes.
- Wash the marinated fish and add to the masala.
- Add rice, 1/2 of the chopped coriander leaves and the coconut milk.
- Bring to a boil.
- Simmer until the rice is cooked.
- If more water is required use only hot water.
- Serve hot, garnished with the rest of the coriander leaves and grated coconut.
Parsi Dishes - Non Veggies Index
