Wash the fish thoroughly and cut into 1-inch cubes.
Wash the basmati rice properly and keep aside.
Heat 1 tbsp butter in a non stick deep skillet, fry the whole garam masala, add rice and fry again for a minute.
Add water, 1/2 tsp
salt and cook rice till its fully cooked.
Fill a steamer pan to the required level with water.
To the water add black pepper powder, 1 tbsp lemon juice, 1 tsp ginger and
garlic paste and 3/4 tsp salt . Bring the steamer pan to a boil. Lower the heat to medium. Next place the pieces of fish in the steamer
basket and lower the basket into the steamer.
Cover and steam till the fish turns opaque, do not overcook.
Remove and allow the fish
If you do not have a steamer basket, do this whole process in a normal pan, but make sure NOT to add a large amount of water
since it doesn`t take much time to get the fish cooked.
In the meantime, add the coriander leaves, 2 green chillies, 1 tsp ginger garlic paste, grated coconut in a blender and make it to a
thick paste adding 1 tbsp water.
Boil the peas, do not overcook, should retain its green color.
In a non stick deep skillet, heat 1 tsp oil, add onion and fry till translucent, add the garam masala powder, then add carrots and
boiled peas, cook for a minute.
Add the prepared fish. (Need not to cook the fish again ).
At the end add the cooked rice, the coconut paste, mix it thoroughly with the veggies and fish.
Add 1 tbsp lemon juice, cover and
cook on low flame for not more than 2-3 minutes until all the flavors blend in.
Ingredients: 1 lb. tilapia, cut into 1-inch cubes
2 cups basmati rice
whole garam masala (1 cinnamon stick, 1 star anise, 2 cloves, 1 black cardamom)
1 medium sized onion, chopped
2 tsp ginger garlic paste
1 cup Carrot, 1/4 cup peas, boiled (I have used carrot and peas, you can use any veggies of your choice)
1 tsp black pepper powder
2 tbsp lemon juice
1 tsp garam masala powder
2 green chilies, slit
a bunch of coriander leaves (almost a handful)
1/2 cup grated coconut
1 tsp Salt
1 tbsp Butter
1 tsp oil
Water, as required