Ingredients:
500 gms Fish
400 gms Pulao Rice
400 gms Tomatoes
1/2 Coconut
4 Cloves
2 Cinnamom
1 tsp Pepper
1 Piece Bay Leaf
4 Flakes Garlic
1 Pieces Ginger
150 ml Curds
Mint Leaves
50 gms Ghee
Salt to Taste
Method:
Remove bones from fish and marinate it in curds mixed with salt, chopped garlic, ginger and mint leaves. Let it stand for one hour. Wash and drain rice. Grate coconut and extract coconut milk, using hot water. Blanch tomatoes. Peel skin. Mash and mix with coconut milk. Heat ghee fry spices, add rice and fry. Add coconut milk mixed with tomatoes and salt. Cook till rice is tender and dry. When rice is three fourths done make a well in the centre, and put in the fish. Finish off the cooking. Mix well and serve hot.
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