Mahi (Fish) Pulao

Yes, yes, I know....rice has to be avoided, but I can't help it, I'm a big fan! I got this recipe from my mother, who got it from her friend's mother. I have altered it a little to make it a bit healthier. It is VERY simple to make but takes just a little bit longer than most of my recipes. It's totally worth it though, and people think you've slaved over it all day! Also, it doesn't require too much oil (unlike most desi food), so it shouldn't be something you feel too guilty about...besides the rice, of course!!

Makes: 4-6 servings*

Ingredients:

Fish:

1 kg fish fillets, cut into 2 inch wide pieces

4-5 tbsp lemon juice

salt, to taste

1/2 tsp red chili powder

1/2 tbsp garlic paste

1/4 tsp turmeric (haldi) powder

1/2 tsp coriander (dhania) powder

1 heaped tbsp gram flour (besen)

Masala:

1 kg green onions, thinly sliced

1 kg tomatoes, chopped

6-12 tbsp olive oil (or regular oil and you can use more of it if you wish, but I find this quite sufficient)

2 tbsp garlic paste

salt, to taste

1 tbsp (or to taste) red chili powder

1/2 tbsp turmeric (haldi) powder

4 whole peppercorns

2 whole black cloves

1 bunch cilantro/green coriander leaves, chopped

6-8 whole green chilies

1-2 tbsp yogurt (only to be used if the masala seems too dry)

Rice:

3-4 cups basmati rice, soaked in water about 15-20 minutes before you start to cook them, then drain before cooking

2 handsful green onions, thinly sliced

2-3 tbsp olive oil

4 whole peppercorns

4 whole black cloves

1/2 tbsp garlic paste

1/2 tsp turmeric (haldi) powder (to give a yellow color to the rice, which doesn't really show in the picture I have put up)

salt, to taste

6-8 cups water

For the fish, mix the lemon juice, salt, red chili powder, garlic paste, turmeric, coriander powder and gram flour together. Add it to the fish and let it marinate for about 30 minutes. Then shallow fry in hot oil on relatively high heat till golden brown. Do not overcook the fish because it will be cooked a little bit more later. Keep aside.

While the fish is marinating, make the masala. Heat the olive oil and add the peppercorn and cloves till they crackle. Add the green onions and garlic. Saute for a couple of minutes and then add the tomatoes and the rest of the ingredients, except the cilantro, green chilies and yogurt. Let it cook on medium heat for about an hour, giving it a stir every so often to make sure it doesn't burn from the bottom. The onions and tomatoes will wilt considerably and reduce to about half the amount you started off with. After about an hour, add the cilantro and the green chilies (and yogurt only if the masala seems to be too dry, which it usually isn't). Give it a taste to make sure the salt, etc is adequate. Let it simmer on low heat for about 15 minutes. Add the fried fish, give it a quick stir and then let it sit, lid on, on the lowest flame/heat possible till ready to serve.

For the rice, heat the oil in a pot and add the peppercorns and cloves. Add the garlic paste and green onions. Add the rice and give it a stir and then add the water (6 cups for 3 cups of rice, 8 cups for 4 cups of rice). Add the turmeric and salt. Cook till water evaporates and rice is done.

Serving suggestion: Spread the rice on a large platter and then lay the fish and masala mix on top of it.

*This recipe can easily be halved or doubled.