Fish Pilaf (Palau)

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

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Ingredients

  • 2 cups - raw rice (wash and soak for 20 minutes)
  • 1 kg - good fleshy fish cut into thick chunks
  • 4 tbsp - coconut paste or 1 cup - coconut milk
  • 2 tbsp - ginger garlic paste
  • 3 - onions, sliced finely
  • 4 - green chillies, slit lengthwise
  • 2 tbsp - chopped mint leaves
  • 3 tbsp - chopped coriander leaves
  • 3 tsp - chilli powder
  • 1 tsp - all spice powder / garam masala powder
  • 1/2 cup - oil
  • 2 tbsp - ghee
  • 1 tsp - cumin powder
  • Salt to taste
  • 2 - bay leaves
  • 4 - cloves
  • 2 - small sticks of cinnamon
  • 3 - cardamoms
  • 1 tsp - turmeric powder

How to Make Fish Pilaf (Palau)

  • Wash the fish and marinate it with a 1 tsp chilli powder, 1/2 tsp turmeric powder and a pinch of salt for half and hour.
  • Heat 1 tbsp oil in a flat pan and lightly fry the fish till firm.
  • Remove and keep aside.
  • Heat the remaining oil in a suitable vessel and fry the onions, bay leaves and spices till golden brown.
  • Add the ginger garlic paste, green chillies and coriander leaves and saute for some time.
  • Add all the remaining ingredients.
  • Cook for about 5 minutes on low heat.
  • Add the coconut and mix well.
  • Add 4 cups of water and bring to boil.
  • Add the rice and mix well.
  • Cook on low heat till most of the water has been absorbed.
  • Now mix in the fried fish gently.
  • Simmer till the rice is cooked and all the water dries up.
  • Serve hot with curd and onion chutney.
  • Recipe Courtesy: Anglo-Indian Recipes

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