For marinating the fish:
500 gFish fillets(kingfish/surmai/pomfret, cut into 2-inch piece)
1 teaspoonTurmeric powder
1 teaspoonSalt
2 tablespoonsCoconut oil (for shallow frying)
For the masala:
1 tablespoonVegetable oil
about 2 cupsOnions (ground to paste with ¼ cup water)
3 tablespoonsGinger paste
3 tablespoonsGarlic paste
6 tablespoonsGreen chillies (fresh, deseeded, minced)
1 cupTomatoes (chopped)
¾ cupThick yoghurt
to tasteSalt
½ lime Fresh lime juice
½ cupFresh coriander leaves (chopped)
For the rice:
2 cupsJeerakasala rice or kaima rice or basmati
4 cupsWater
1 setWhole spices (cloves, cardamom, cinnamon, bay leaves)
to tasteSalt
2 tablespoonsGhee
For layering and garnish:
¼ cupVegetable oil
2 tablespoonsGhee
1 cupOnions (finely sliced)
3 tablespoonsCashew nuts (broken)
3 tablespoonsRaisins
1 teaspoonGaram masala
generous pinchSaffron strands
2 tablespoons Warm milk
for garnishFresh mint leaves
for garnishFresh coriander leaves