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 Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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