1. Wash the fish, drain well. Apply salt, chilli, and turmeric powder and garam masala. Leave aside for 10 minutes. Sprinkle with rice flour and deep fry in hot oil. Drain and reserve. Deep fry the onion slices till golden brown; drain on kitchen paper and reserve.
2. Wash the rice, drain completely. Mix coconut milk with tomato puree and add to the rice. Add water and salt.
3. Heat 3 Tbsp of oil in which the fish was fried, in a thick bottomed pan, preferably non stick. Add cloves, cinnamon, cardamom, pepper and bay leaves. Fry for few seconds. Add rice with the soaking liquid.
4. When the liquid begins to boil, cover the pan with a lid and lower the heat.
5. Leave undisturbed till the liquid is evaporated and the rice is cooked. (You will notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the bowl with a flat ladle or a spatula. There should be no liquid at the bottom of the pan)
6. Switch off the heat. After 10 minutes.
7. Break the fried fish into small pieces and add to the rice.
8. Gently stir the rice without breaking the grains.
9. Garnish with fried onion slices and serve hot with a raitha.

Note:

• Instead of frying fish, left over fried fish may be used in this recipe.
• Remove the bones, cut the fish into small pieces and add to the rice.

To Prepare this Recipe in an Electric Rice Cooker:

1. Complete steps 1 and 2.
2. Switch the cooker on and press the switch to cooking. Complete step 3.
3. When the rice is done the switch will move to keep warm mode. Leave undisturbed for 15 minutes.
4. Break the fried fish into small pieces and add to rice
5. Then stir the rice gently without breaking the grains.
6. Garnish with fried onion slices and serve hot or leave to remain hot till time to serve, up to 1 hour.
7. If left on keep warm mode for a longer period, the rice may dry out and the bottom layer may become brown and roasted

Serves:4 to 6