- 3 cups rice
- 2 lb Fish(I use Halibut)
- 1/2 tsp salt
- 1 lemon(juice)
- 1/4 cup vegetable oil
- 5 cardomon
- 1 piece cinnamon stick
- 5 cloves
- ½ teaspoon black pepper
- 5 cloves
- 4 medium onions(thinly sliced)
- 4 medium tomatoes
- 1 bunch cilantro
- 1 bunch fresh dill weeds
- 2 green chillies
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 2 tsp dhania jerra (corriander and cumin) powder
- ½ tsp turmeric (haldi)
- 2 teaspoon salt
- 1 can coconut milk
- 3 medium potatoes
- 1 fresh lemon
- Rinse the rice with cold water and soak it in cold water.
- Cut the fish in 4 oz pieces, sprinkle it with salt and lemon juice.
- In a large saucepan heat the oil. Add cumin(jerra), cardamon, cinnamon stick, black pepper, cloves. Add the sliced onions and fry them till they are transparent.
- In a blender or food processor, blend the tomatoes, jalapino, half the cilantro, i/2 dill weeds, garlic and ginger. Add this to the onions, add coriander and cumin powder and turmeric powder. Mix well and cook for 5 minutes stirring a few times.
- Add the coconut milk, mix, turn the heat to medium and cook till the sauce is reduced to half.
- Add the lemon juice, chopped cilantro, and dill weeds.
- Take two thirds of the sauce out. To the third sauce add 4-1/2 cups of water and bring to a boil. Add the rice and potatoes. When the rice starts to boil, turn the heat to medium cover and let it cook for about 10 minutes when most of the liquid will have evaporated.
- Sprinkle garam masala and put the sauce in a preheated oven for 15 minutes. The rice should be dry and fluffy.
- Rinse the fish in cold water and pat it dry on paper towel.
- In a fry pan cook some sauce, add a few pieces of fish at a time for about 3 minutes on each side(the fish is done when it starts to flake). Transfer the fish in a serving dish, repeat with the rest of the fish.
- Cook the rest of the sauce if any and pour it on the fish.
Put the rice on a platter and fish on top. Decorate with lemon wedges and cilantro.
Serve rice and Fish in separate dishes.