This fish pilau recipe is very tasty recipe. It is simple to do and flavored with spicy too.

Item required
185 g ghee
2 large onions, sliced
1 kg fish cutlets (firm-fleshed fish should be
used)
500 g (3 cups) rice 8 cardamom seeds
6 cloves
2 teaspoons red chillies, chopped and seeds
removed
2 teaspoons ground coriander
1 stick cinnamon
2 teaspoons garam masala
Preparation method
1 Melt ghee in a frying pan, saute onion until brown, remove.
2 Add fish cutlets, fry on each side until brown, remove.
3 Tie cardamom and cloves in a muslin bag.
4 Bring 2 litres of water to the boil, add rice, chillies, coriander, cinnamon, and the muslin bag. When the rice is cooked, drain in a colander, remove muslin bag.
5 In a 2 litre heat-proof dish, arrange a layer of rice, then a layer of fish and so on, ending with a layer of rice. Sprinkle garam masala on the top. Cover and cook in a slow oven for 15 to 20 minutes.
SERVES 8 TO 10

This fish kofta curry recipe is a fantastic recipe to fish likers and non-veg eaters. It is a taste and tasteful recipe.

Item required
1 kg white fish fillets
3 medium onions
1 bay leaf
2 green chillies, chopped and seeds removed
V. cup chopped coriander or parsley
1 egg
2 tablespoons fresh breadcrumbs
250 g ghee
1 clove garlic, chopped
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon ground ginger
250 g tomatoes, chopped
11/4 cups (310 ml) water
Preparation method
1 Combine fish in a frying pan with a little water, half a chopped onion and the bay leaf. Simmer until tender. Cool, remove fish, strain and reserve liquid.
2 Mash the fish fillets in a bowl, add green chillies, coriander, egg and breadcrumbs. Shape tablespoons of mixture into balls.
3 Melt half the ghee in a frying pan. Add fish kofta balls, fry over medium heat until cooked, drain.
4 Chop 1/2 onions and combine in a blender or food processor with garlic, coriander, cumin, turmeric, chilli and ginger. Blend to a paste.
5 Slice remaining onion. Melt remaining ghee in a frying pan, saute onion and spice paste until onion is tender.
6 Add tomatoes, cook covered until tomatoes are pulpy.
7 Add the reserved liquid from the fish and 1% cups (310 ml) water. Bring to the boil, add the fish balls and simmer uncovered for 10 minutes.