Preparation Time: 30 minutes. o Cooking Time: 30 minutes
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should pop and splutter at once. Add the chopped onions and stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.
4. 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 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, 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 colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.
Recipe from www.ptv.com