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