Published On: Fri, Mar 24th, 2017



Basmati Rice – 2 cups (cooked)

Fish (boneless) – ½ kg (cubed)

Cinnamon – 1 small stick

Garlic – ½ tablespoon

Ginger – ½ tablespoon

Cloves – few

Cardamom – few

Onion – 2 (sliced)

Oil – ½ cup

Coriander Leaves – 1 tablespoon

Chilli powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Pepper powder – 1 teaspoon

Tomato – 1

Salt – to taste

Cashew nut – 10

Raisins – 10

Onion – 1 (for frying)

Spring onion – ¼ cup

Tomato Sauce – 2 teaspoon

Chilli Sauce – 2 teaspoon

Curry leaves – 3 sprigs

Garam masala powder – ½ teaspoon

Lime juice – few drops



Marinate the fish with chilli powder (½ teaspoon), a pinch of turmeric powder, pepper powder and required amount of salt for 30 minutes.

Heat the oil in a pan for fry the fish. Fry the fish until it turns a golden brown. Remove the fish from the pan. Keep it aside in a plate for draining.

Then take another pan and add ghee. After heat the ghee adds cashew nuts and raisins. Fry it until it turns golden colour. Set them aside on a plate. Then add some sliced onions into the same pan. Fry till golden colour. Now add the curry leaves and fry this. Remove from the plate. Keep it aside into the plate.

Add cinnamon, cloves and cardamom into the same oil. Sauté it well. Add chopped onion into the pan, sauté it until it turns golden brown. Then add ginger and garlic into it, fry it well.

Also add sliced tomatoes into the pan. Sauté it well.  Add chilli powder, turmeric powder, coriander powder, garam masala powder and required amount of salt.

Then add tomato sauce and chilli sauce. Mix well and add the fried fish into it. Sprinkle some pepper powder and lime juice on it. Covered the pan with lid and cook it till the oil separates.

Now add cooked rice and stir and mix well. Add chopped coriander leaves and spring onion on it. Mix well.

Fish fried rice is ready. Garnish the rice with fried raisins, cashew nuts, curry leaves and onion before serving. Serve immediately.






Photo Courtesy : Google/ images are subject to copyright

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