GETTING READY

1. Wash the rice and soak it in cold water for half an hour.

2. In a blender add fenugreek seeds, cumin seeds, chopped ginger, turmeric powder and the leaves of coriander sprigs. Blend into a smooth paste.

MAKING

3. In a large frying pan, heat 3 tbsp of vegetable oil and fry the blended mixture for a minute till it changes color.

4. Place the fish cubes in the pan, stir without breaking the pieces. Cover the pan and allow the fish to cook in its own steam for 3-4 minutes. Remove the fish carefully in a plate and keep it aside.

5. In another pan add 2 tbsp of vegetable oil. Add chopped onion and bay leaf. Stir till the onions are slightly brown.

6. Drain the rice and add to the pan. Stir well along with the onions.

7. Add the grated coconut to the rice and stir fry lightly for a couple of minutes.

8. Mix a cup of water in the pan with the left over masala in which the fish was fried. Pour this water in the pan over the rice mixture.

9. Add half a cup of water more if required. Season with salt to taste.

10. Stir in the cooked fish pieces. Cover with lid and cook till the rice is done.

SERVING

11. Garnish with a slit green chili and serve hot.