14 December 2012,04:42 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Heat the ghee in a pot and fry the chopped onions till they are golden, add in the rice and stir for about a minute or until they turn opaque.
  • Add in the chopped tomatoes, the coconut milk and a cup of water. Simmer to low flame and cook until the rice is almost done.
  • Add in the fish with the potatoes, the ground paste and adjust seasoning with salt. Stir to mix all the ingredients evenly.
  • Bake in a oven for about 10-12 minutes or until the rice is done and moist. Stir in the chopped dill leaves and coriander leaves and serve hot.


  • 500 grams Whole Indian salmon fish, boiled, removed the flesh and bones discarded  
  • 500 grams Basmati rice, rinsed, soaked and drained
  • 50 grams Boiled potatoes, peeled and diced
  • 125 grams Tomatoes, chopped
  • 400 ml Coconut milk
  • 75 grams onions, chopped
  • 50 grams Ghee / clarified butter
  • 1 tablespoon dill leaves, chopped
  • 1 tablespoon coriander leaves, chopped
  • Salt to taste

Ground to Paste

  • 1½ teaspoon Turmeric powder
  • 1 tablespoon Cumin seeds
  • 4 Green chillies
  • 2 tablespoon garlic cloves, peeled
  • 150 grams onions, peeled

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