Preparation Method

• Marinate the fish pieces with a teaspoon of turmeric powder, two of coriander powder, ginger garlic paste, fennel powder, curd, kashmiri chilli powder and salt.
• Chop the onions lengthwise, finely.
• Slit the green chillies.
• Chop the ginger and garlic finely.
• Cook rice with one piece of cinnamon, ten pepper corns, six cloves, two cardamom, aniseed, fennel, bay leaves, turmeric powder, coriander powder and salt.
• Par boil the rice and drain it.
• Heat a pan with 200 ml of Idhayam Sesame Oil, deep fry the fishes and keep side.
• Heat another pan with Idhayam Sesame Oil, saute onion and fry till golden brown and keep aside.
• Chop the tomatoes lengthwise.
• Heat a heavy bottomed pan with ghee, temper with fennel, one piece cinnamon, six cloves, four cardamom and saute onion.
• Add ginger garlic paste and fry.
• To this add green chilli, chopped ginger, garlic, mint leaves, coriander leaves, curry leaves and fry well.
• Add garam masala powder, chilli powder, nut meg powder, three pinch of turmeric powder, teaspoon of coriander powder and fry.
• Fry everything together.
• To this add rice, deep fried fish pieces, the fried onion and stir with care.
• Remove from fire and serve hot.