Machhi Pulao Recipe
Summary
Ingredients
| Rice grain | 1 | |
| 1 1/2 lb. filleted white fish | ||
| Ground coriander | 1 Tablespoon | |
| Ground cumin | 2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Fenugreek | 1/2 Teaspoon | |
| Pinch of ground ginger | ||
| Oil | 4 Tablespoon | |
| Salt | To Taste | |
| Onions | 2 Large, finely chopped | |
| 2 tablespoonsdesiccated coconut | ||
| Juice of 1/2 lemon | ||
Directions
Wash the rice and leave it to soak in cold water for at least 1 hour.
Cut the fish into 2 inch pieces.
Mix the coriander, cumin, turmeric, fenugreek and ginger together.
Heat 2 tablespoons of the oil in a large frying pan (skillet) and fry the spice mixture for about 1 minute.
Then place the fish in the pan.
Pour in just enough water to cover the fish and add salt to taste.
Simmer until the fish is cooked, then remove it carefully with a fish slice and keep warm.
Reserve the liquid.
Meanwhile, fry the onions in the remaining oil until brown.
Drain the rice and add it to the onions.
Mix well, then add the reserved fish liquid, the coconut and lemon juice.
Simmer gently until the rice is cooked, adding extra water during cooking when necessary but make sure that when the rice is tender the liquid has been absorbed.
Cut the fish into 2 inch pieces.
Mix the coriander, cumin, turmeric, fenugreek and ginger together.
Heat 2 tablespoons of the oil in a large frying pan (skillet) and fry the spice mixture for about 1 minute.
Then place the fish in the pan.
Pour in just enough water to cover the fish and add salt to taste.
Simmer until the fish is cooked, then remove it carefully with a fish slice and keep warm.
Reserve the liquid.
Meanwhile, fry the onions in the remaining oil until brown.
Drain the rice and add it to the onions.
Mix well, then add the reserved fish liquid, the coconut and lemon juice.
Simmer gently until the rice is cooked, adding extra water during cooking when necessary but make sure that when the rice is tender the liquid has been absorbed.
Chef
