Preparation:
1. Wash and soak the Rice ca~ 10-15 min
2. Meantime, Fry Onions on Med. High till light golden
3. Lower heat: Add Garlic and 1/2 of chopped Green Chillies. Fry for 1 min.
4. Add Red Chillies, Cumin, Garam Masala, Salt and 2 Tbs. Water
5. Stir and continue to fry 2 more minutes on low heat
6. Put Rice to cook in a separate container
7. Now add the can of fish to the spice mix. When using Fresh Fish, first add tomato puree/sauce to the spice mix, fry 2 min, then add the fish
8. Mix gently so as not to break the fish
9. Cover and let cook gently till the sauce thicken. Ca~ 6-8 min
PUTTING- IT- TOGETHER
When Rice is almost cooked take half the Rice out and….
1. Layer with Fish and sauce
2. Sprinkle with Saffron water
3. Sprinkle with a mixture of the (remaining) chopped Green Chillies and Coriander
4. Layer with remaining rice and repeat steps 1-3
Cover and cook for another 5-10 minutes on low heat till Rice are done. Serve with fresh tossed salad, mint chutney, papadums, natural yogurt or whatever else takes your fancy.
Note: Pilchards are small fish and belong to the Herring family.
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