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Fish Pulao

Name: Fish Pulao
Cook time: 1500 s
Total time: 1800 s
Yield: 6
Ingredients: 1 kilogram Fish tilapia raw; 1/2 teaspoon Spices turmeric ground; 1 tablespoon Spices chili powder; 1/2 teaspoon Spices pepper white; 1/2 Unit Lemon juice raw; 2 teaspoons Salt table; 3 tablespoons Oil industrial canola (partially hydrogenated) oil for deep fat frying; 3 cups Rice white long-grain regular unenriched cooked without salt; 1 cup Tomato products canned puree with salt added; 1 Unit Onions raw; 1 tablespoon Spices garlic powder; 1/2 cup Carrots raw; 2 Units Peppers hot chili green raw; 10 grams Coriander (cilantro) leaves raw; 2 teaspoons Spices chili powder; 1/8 teaspoon Spices turmeric ground; 1/2 teaspoon Spices curry powder; 1/2 cup Nuts coconut milk raw (liquid expressed from grated meat and water); 6 Units Nuts almonds; 6 Units Nuts cashew nuts raw; 2 Units Spices cloves ground; 2 Units Spices cardamom; 1/2 teaspoon Lemon juice from concentrate canned or bottled; 10 grams NESTLE UNSALTED BUTTER; 2 teaspoons Salt table

30'

Let's cook

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Not included in this recipe

Egg

Crustaceans

Dinner

Lunch

Egg-Free

Ingredients

Servings

- 6 Portions +

Fish, tilapia, raw

1 kilogram Fish, tilapia, raw

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Spices, chili powder

1 tablespoon Spices, chili powder

Spices, pepper, white

1/2 teaspoon Spices, pepper, white

Lemon juice, raw

1/2 Unit Lemon juice, raw

Salt, table

2 teaspoons Salt, table

Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

3 tablespoons Oil, industrial, canola (partially hydrogenated) oil for deep fat frying

Rice, white, long-grain, regular, unenriched, cooked without salt

3 cups Rice, white, long-grain, regular, unenriched, cooked without salt

Tomato products, canned, puree, with salt added

1 cup Tomato products, canned, puree, with salt added

Onions, raw

1 Unit Onions, raw

Spices, garlic powder

1 tablespoon Spices, garlic powder

Carrots, raw

1/2 cup Carrots, raw

Peppers, hot chili, green, raw

2 Units Peppers, hot chili, green, raw

Coriander (cilantro) leaves, raw

10 grams Coriander (cilantro) leaves, raw

Spices, chili powder

2 teaspoons Spices, chili powder

Spices, turmeric, ground

1/8 teaspoon Spices, turmeric, ground

Spices, curry powder

1/2 teaspoon Spices, curry powder

Nuts, coconut milk, raw (liquid expressed from grated meat and water)

1/2 cup Nuts, coconut milk, raw (liquid expressed from grated meat and water)

Nuts, almonds

6 Units Nuts, almonds

Nuts, cashew nuts, raw

6 Units Nuts, cashew nuts, raw

Spices, cloves, ground

2 Units Spices, cloves, ground

Spices, cardamom

2 Units Spices, cardamom

Lemon juice from concentrate, canned or bottled

1/2 teaspoon Lemon juice from concentrate, canned or bottled

NESTLE UNSALTED BUTTER

10 grams NESTLE UNSALTED BUTTER

Salt, table

2 teaspoons Salt, table

Fish Pulao

Nutri value

Go to instructions

Instructions

4 Steps

30'

Total

Preparation

25'

Cooking

Waiting

Step by step

1 of 4

10'

Step 1

Marinate the fish pieces with turmeric powder, chilly powder, pepper powder, salt, and lemon juice. Let it marinate for 10-15 minutes. Soak rice for half an hour, drain and set aside.
Heat three tbs of oil in a heat bottom pan and fry the fish till it is crispy and golden on both sides. Drain from the oil and set aside. Take two or three pieces of fish and carefully remove the bones and scramble the fish. Set this aside.

Check

2 of 4

Step 2

In the same pan, add a tbsp of ghee and add whole spices and fry on a low flame till there is a nice aroma. Add the sliced onions and saute till golden brown. Add the ginger-garlic paste and saute till the raw flavor disappears. Add tomato puree, and saute till the masala is cooked, and oil separates. Add the cooked fish and chopped carrots along with chilly powder, turmeric powder, and garam masala. Cover and cook on low flame for two minutes.

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3 of 4

10'

Step 3

Add the rice, coconut milk, and water along with salt. Cook till the rice is almost done. At this stage layer, the fried fish on the top, and sprinkle coriander leaves. Cook on a very low flame for 4-5 minutes. Open the lid and fluff the rice.

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4 of 4

Step 4

To serve sprinkle, toasted nuts of your choice.
Serve warm with salad, pickle, and raita or yogurt.

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Balancing Spices

Adjust the amount of chilly and garam masala according to your spice preference for a balanced taste.