world-kuliner

Ingredients:

2 cups of long grained rice
½ kg of fish, cut into small pieces (white fish is best)
2 large onions, chopped
2 tbsp of desiccated coconut
1 tbsp of ground coriander
1 ½ tsp of turmeric powder
A 1-inch-long piece of ginger
2 tsp of ground cumin seeds
½ tsp of fenugreek seeds
½ cup oil
1 bay leaf
Juice of ½ a lime
Salt to taste

Method:

Wash the rice and soak it in cold water for at least one hour. Wash and cut the fish into two-inch-long pieces. Mix the coriander, cumin, turmeric, fenugreek and ginger together.

Heat two tablespoons of oil in a large frying pan and fry the mixture for about a minute. Place the fish in the pan and stir carefully, making sure that the pieces do not break. Cover the pan and allow the fish to cook in its own steam for five minutes. Then remove the fish pieces and keep them warm. Now fry the chopped onion with the bay leaf in the remaining oil till they turn brown. Drain the rice and add it to the fried onion.

Mix the coconut and lemon juice in the rice and fry it lightly for a couple of minutes. Pour a cup of water into the pan in which the fish was fried.

Heat it. When it starts to boil, pour this water into the rice mixture. Add some more warm water - just enough for the rice to simmer and cook. When it’s done, arrange the rice on a serving plate with the fish pieces on top.