|Bay leaf||2 Gram|
|Garlic||3 Clove (15 gm)|
|Mint leaves||1 Teaspoon (Use Few Leaves)|
1. Remove bones from fish and marinate it in curds mixed with salt, chopped garlic, ginger and mint leaves. Let it stand for one hour.
2. Prepare rice as for Tomato-Coconut Pulao.
3. When rice is three-fourths done make a well in the centre, and put in the fish.
4. Finish off the cooking. Mix well and serve hot.