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Fish Pellao

ingredients

1 1/2 lb (700 g) cod fillet
1/2 stick (2 oz) 50 g ghee or butter
1 level tsp (5 ml) turmeric
1/2 level tsp (2.5 ml) chili powder
5-10 ml (1-2 level tsps) garam masala (see below)
10 ml (2 tsps) lemon juice
2 onions, skinned and sliced
225 g (1/2lb) long grain rice
4 cups (1 litre) 1 3/4 pint water
2 bayleaves
tomatoes to garnish

method

1. Skin the fish, wipe it and cut into cubes.

2. Melt half the ghee or butter and add the turmeric, chili powder and garam masala;

3. fry for 5 minutes and add the lemon juice. Cook the fish in this mixture for 10-15 minutes, then remove and place on a plate.

4. Melt the remaining fat in a second pan and fry the onions until pale golden brown. Add the washed rice and continue frying for 3-5 minutes. Add the gravy mixture from the first pan, with the water and bayleaves, and cook for 20-30 minutes by which time the liquid will be absorbed and the rice tender.

5. Add the fish, stir gently and serve garnished with sliced raw tomato.

note Garam masala is a flavouring made by mixing
5 ml (1 level tsp) each of ground cloves, ground cinnamon, ground black pepper, cumin seeds and ground cardamom seeds.

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