Preparation Method

• Soak the basmati rice.
• Chop the fishes into small pieces.
• Heat a pan with Idhayam sesame oil when it becomes hot, flip the fishes and fry till golden brown and keep aside.
• Marinate the fried fishes along with salt, a teaspoon of chilli powder, turmeric powder and pepper powder.
• Chop the onions lengthwise, finely.
• Chop the green chillies into thin circles.
• Grind the tomatoes.
• Roast the cashew nuts and keep aside.
• Heat a pan with Idhayam sesame oil.
• Temper cinnamon, clove, cardamom, bay leaf and star anise.
• Saute onion and fry till golden brown.
• Add ginger garlic paste, green chilli and fry well.
• Add the ground tomato paste, rest of the turmeric powder, coriander powder, cumin powder, curd and stir well until the masala thickens.
• Add the coriander leaves and fry for a minute.
• Add the mint leaves and fry for another minute.
• Add the roasted cashew nut and stir well.
• Pour five cups of water.
• Add salt, coriander powder, chilli powder and cumin powder and allow it to boil.
• Add the rice and close with a lid.
• When the rice is done add the fish pieces.
• Stir with care and serve hot.