RECIPES OF INDIA

Ingredients

1 kg

3 cps

4 cups

6

6 cups

5

1/2 glass

4

15

2 inch stick

6 cloves

1 inch piece

2

3 tbsp

1

4 tbsp

3 tsp

6 cloves

1 tsp

3/4 cup

75 gm

3 big

1 tsp

2 tsp

2 tsp

Spanish mackerel (cut into pieces)
Cooking oil
Basmati rice
Green chillies (cut lengthwise)
Water
Cardamoms
Evaporated milk
Cloves
Shallots (sliced)
Cinnamon
Garlic (chopped)
Ginger (smashed)
Screw pine leaves
Vinegar
Egg (beaten)
Ghee
Cumin seeds
Garlic
White peppercorns
Cooking oil
Tamarind
Onions (quartered)
Turmeric powder
Salt (adjust to taste)
Sugar (adjust to taste)

Few mint leaves for garnishing

1. Grind together cumin seeds, 6 cloves garlic, white peppercorns, 3/4 cup cooking oil, tamarind, onions, turmeric powder, salt and sugar
2. Mixed milk with the vinegar
3. Clean the fish and mix one portion of ground spices with the fish and set aside
4. Divide sliced shallots into 2 portions and fry 1 portion till brown and set aside for garnishing
5. Dip fish in beaten egg and fry till golden brown and dish out
6. Heat ghee in a rice cooker pot and fry the remaining portion of shallots, cardamoms, cinnamon, cloves, ginger, 6 cloves garlic and screw pine leaves until aromati
7. Add the ground spices and milk mixed with vinegar and stir well
8. Replace pot in cooker base
9. Add the rice and water with salt to taste and cook until water evaporates
10. Place fish in between the rice and add the mint leaves and green chillies
11. Cover with a cloth and cook for another 5 - 10 minutes