FISH TAHIRI – SPICY RICE AND FISH

Ingredients

Fish Marination

• 500 gm thin firm white Fish fillets I used hamour (see notes)
• 4 to 5 tbsp lemon juice
• 1/2 tsp carom seed powder ajwain
• 1½ teaspoon red chili powder
• 1/2 tsp turmeric powder
• 1 tsp salt or to taste
• 1 tsp coriander powder
• 1 tsp ginger garlic paste
• oil for frying or grilling

Whole spices

• 5 cloves
• 1 tsp Carom seeds ajwain
• 1 cinnamon stick
• 2 black cardamom
• 5 green cardamom
• 2 star anise badiyan ke phool
• 8 to 9 black peppercorns

Rice

• 1/2 kg long grain basmati rice soaked in water for 20 mins 2.5 cup rice
• 1½ teaspoon salt or to taste
• 3/4 tsp turmeric
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 2 medium onions sliced
• 2 medium tomatoes chopped
• 1 tbsp ginger garlic paste
• 1/3 cup oil
• 5 to 6 green chilies
• chopped coriander leaves for garnish

Instructions

1. Marinate fish with all the marinating spices and set aside for 30 mins to 1 hour.
2. Wash rice 2 to 3 times and soak for 20 mins.
3. In a pot, add oil, whole spices and sliced onions. Saute at medium flame till the onions turn light golden. (NOT BROWN)
4. Add chopped tomatoes, garlic ginger paste, salt, turmeric, coriander powder and red chili powder. Saute for 2 to 3 mins.
5. Add a cup of water and cover the pot. Allow the tomatoes and onion to soften up for about 10 mins.
6. Check to see if the tomatoes and onions have softened up to make a smooth curry base. IF not, add another cup of water and leave for another 10 mins. Turn off flame.
7. In the meantime, take another pan and add oil. Shallow fry fish at high flame, flipping only when one side is golden brown in color. It should take about 6 to 7 mins in total. Remove fish from oil and set aside.
8. Strain the leftover oil from fish and add around 1/3 cup of this oil in the curry base.
9. Turn on the flame for curry pot and cook the curry base for another 2 mins.
10. Add drained rice and water to the pot. Make sure the water level is about an inch over the rice. (check by inserting your finger in the water, the water level should touch your first joint in the finger when your fingertip touches the rice)
11. Add green chilies and Cover the pot. Turn the flame to high. Allow the rice to cook for about 6 to 7 mins. You can open lid and check in between to see if there is still water.
12. Once most of the water dries up and only a little moisture remains, reduce the flame to low and cover it again. Let the rice cook for another 6 to 7 mins. Remove the lid and fluff up the rice with a flat spatula or a fork. If your rice are done, turn off the flame. IF they still need more time to cook, splash a little water and let it sit for another 5 mins at low heat before turning off flame
13. Place the pieces of fried fish on top of the rice and sprinkle chopped coriander. Cover the lid and let the rice and fish sit in the pot for about 10 mins before serving. This will allow the fish to heat up again and the rice to soak up the aroma from the fish.
14. Serve with raita and salad on the side.
15. Alternate cooking methodsYou can also make the rice in an instant pot.
16. You can air fry the fish, or grill it or bake it.

Notes

For this recipe use any white firm fish available in your region. Popular choices include Sherri, Hamour, Paplet, Rahu, Pacific Cod, Barramundi, striped bass, Avoid dark fish.