King Fish - 1/2 kg
Onion(medium) - 6 nos(finely chopped)
Tomato(medium) - 4 nos(finely chopped)
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Green chilly paste - 1 tbsp
Garam masala powder - 1 tbsp
Yoghurt/Curd - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 1/4 cup
Ghee - 1/2 cup Lime juice - 4 tsp
For marinade:-Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Ginger-garlic paste - 2 tsp
Fennel seeds(Perinjeerakam) powder - 1/2 tsp
For rice:-Basmati rice - 2 1/2 cups
Turmeric powder - A pinch
Cardamom(Elakka) - 2 nos
Cloves(Grambu) - 3 nos
Cinnamon(Karugapatta) - 2 nos
Ghee - 1 spoon.
1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.
2)Fry the marinatd fish fillets in ghee.
3)Remove them to a plate and heat up the same pan.
4)Add onion and fry, till it turns golden brown.
5)Add ginger-garlic-chilly paste and fry for 2 mins.
6)Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.
8)Put the fried fish fillets in this masala.
9)Boil water in a vessel.
10)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
11)Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.
12)Heat a little ghee in a pan.
13)Put a little of cooked rice and spread 1 tsp of lime juice over it.
14)Put one layer of the fish masala above that and repeat the process till the rice and masala are over. :- Take care not to break the fish fillets.
15)Close the lid tightly and heat on a low flame for about 10 mins.
16)Mix before serving. :- Serve with yoghurt and chutney or pickle.