Marinate fish fillets using turmeric powder-1 tsp, red chilli powder-2 tsp, garlic-ginger paste-2 tsp, fennel seed powder- 1/2 tsp. Keep one hour in refrigerator.
Fry fish fillets in ghee.
After removing fish, fry onion in the same ghee.
When it turns golden brown put garlic-ginger-green chilly paste.
Fry these for 2 minutes and then add tomato, garam masala, salt, coriander leaves and mint leaves.
Cook for a few minutes and add yoghurt.
Put fried fish fillets in this masala.
Add enough salt, a pinch of turmeric powder, 2 cardamom, 3 small pieces of clove, 2 cinnamons, and 1 spoon ghee to this.
Cook rice until it is done and drain.
Take care the rice not to be sticky.
Heat the pan. Pour a little of ghee. Put a little of cooked rice and spread 1 tsp lime juice over it. Put one layer of the fish masala above that and repeat the process till the rice and masala are over.
Take care the fish fillets should not be broken.
Close the lid tightly and heat on a low flame for about 10 minutes.
Mix before serve. Serve with yogurt and chutney or pickle.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.