FISH PILAO

FISH PILAO

Fish Pilau is very refreshingly different from other dishes made from fish. Where biriyani is very spicy, pilau almost not spicy but very aromatic with a mild taste. There are plenty of variations out there of this pilau. This recipe though, is my own and I have discovered that this turns out the best in taste for my family. I have tried out many recipes from various sources, experimented a lot too and settled for this one below that I give out to you all. So here is what you shall need.

INGREDIENTS 

1 Kilo Boneless Fish 

6 Large Cups of Good Quality Basmati Rice 

Juice of 2 Limes 

Salt 

1 and a Half Cup Cooking Oil 

1 Large Onion - Sliced 

A Few Green Chillies 

2 or 3 Tomatoes - Peeled and Quartered 

Ginger and Garlic Paste 1 Heaped Tablespoon

1 Cup Coconut Milk (Optional but recommended)

SPICES 

4 One Inch Sticks Cinnamon

15 Peppercorns 

10 Cloves 

1 Tablespoon Cumin Seeds

1 Teaspoon Fennel Seeds

1 Bay Leaf (Optional)

SPICES TO BE GROUND 

4 One Inch Sticks Cinnamon 

10 Peppercorns 

6 Cloves 

3 Big Brown Cardamom

8 Small Cardamom 

1 Star Anise 

3 Tablespoons Coriander Seeds 

Very Lightly toast the above spices and grind them to a powder. Set aside. 

INSTRUCTIONS 

 1) Wash, drain and pat dry the Fish. Place in a wide dish. Sprinkle over about a Teaspoon of salt and the lime juice. Cover and set aside to marinate for at least an hour. The longer you marinate the better; in which case you will have to place in the fridge. 

2) Place a large heavy pot or pan over heat. Add the oil. Let it heat a little and then add the whole spices (EXCEPT CUMIN AND FENNEL) and the bay leaf. Let sizzle a bit and then add the sliced onion. 

 

 

3) Keep stirring until the onions are golden brown. Immediately add the cumin seeds and fennel seeds. Stir and let cook for not more than 30 seconds. Add the ginger and garlic paste. Chop a few green chillies (chunky bits) and add too. Stir fry for about a minute and then tip in the tomatoes. 

 4) Add 2 cups of water. Let it come to a full boil and then cover pan and lower heat to simmer. Uncover after 2 to 3 minutes - raise heat and stir fry until tomatoes are all mushy and oil separates. Add 3 Teaspoons of the ground spices set aside earlier. Stir well. Add 12 cups (one you used to measure rice with) of water. Cover and let it come to a bubbling boil. IF using coconut milk, then add 11 cups of water. 

   





5) Meanwhile - shallow fry the marinated fish. Set aside.

6) Add the coconut milk to the boiling water and stir - let boil again and add the washed and soaked rice. You need to soak rice for around 15 to 20 minutes before use. Add salt ( 2 or 3 Teaspoons - according to your taste). If you aren't using coconut milk then go ahead and add the rice and salt. 

7) Keep stirring gently and carefully from time to time. You don't want to break the rice. Heat should be high throughout. Check for salt at this stage. Add more if necessary because as the water dries up - salt won't distribute well at that stage. 

 8) Once you see that the water has dried up - set the pieces of fried fish atop. Rice will be partially cooked at this stage. Cover with airtight lid. If necessary cover with aluminium foil before placing the lid over. Lower heat to extreme low. Let steam for at least 10 minutes or until rice fully done. 

    

    Serve with salad of your choice or mint chutney.