Wash the fish and hit dry. Cut into 1 inch pieces. In a food processor mill the garlic ginger and chilies to a fine fix. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with a little something paste. Set aside for at least 2 hours.In the intervening time heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once. Add the chopped onions and stirring regularly; fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a petite water, if necessary, to foil the mixture from sticking to the bottom of the pan. Keep burning up until the oil begins to separate.
Add the fish and stir well to hide it with the tomato mixture. Reduce the heat to low, cover with a tight appropriate lid and cook for 15 minutes until the fish is tender. Sprinkle with delicately chopped coriander. Keep warm. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water. When the rice is 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to join each other. Keep rice to one side.
In a large pan place 2 inch deposit of rice at the bottom, then a layer of fish mixture and dried plums on crest, repeating this until the fish and rice have been used up. Sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
Cover with a tight fitting lid and allow cooking for 20 minutes until the rice are cooked. Once the dish is cooked, leave it enclosed for a few minutes. then remove the lid, fluff up the rice with a fork. Serve with Raita.
Add the fish and stir well to hide it with the tomato mixture. Reduce the heat to low, cover with a tight appropriate lid and cook for 15 minutes until the fish is tender. Sprinkle with delicately chopped coriander. Keep warm. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water. When the rice is 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to join each other. Keep rice to one side.
In a large pan place 2 inch deposit of rice at the bottom, then a layer of fish mixture and dried plums on crest, repeating this until the fish and rice have been used up. Sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
Cover with a tight fitting lid and allow cooking for 20 minutes until the rice are cooked. Once the dish is cooked, leave it enclosed for a few minutes. then remove the lid, fluff up the rice with a fork. Serve with Raita.
