Sort and wash rice and soak for 1 hour.
Clean fish and cut into pieces of the desired size.
Then extract about 3 cups milk from the coconut.
Heat 3 tbsp ghee and fry the ground masala till it
bubbles and becomes slightly red in color.
When the masala is done add the fish pieces and salt.
Put in enough water and let it cook covered till tender.
Remove the fish from the saucepan and keep warm, saving
the gravy.Heat 4 tbsp ghee in another saucepan and fry
sliced onion in it till slightly browned.
Then add rice and salt to taste and mix well.
Pour in fish gravy, coconut milk, lemon juice and let the
rice cook on a medium heat.When the rice is almost cooked
and the water absorbed, arrange all the fish pieces on it
cover and let it cook on a low heat.Serve hot.
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