This preparation is fish lovers delight, especially people who love fish brain. This is primarily prepared with fish brain and other belly part of the fish because this portion has big bones which could be removed easily. Ofcourse it can be prepared with any boneless fish, only difference will be Rahu Fish brain is very fleshy, full of delicious brain fat which adds flavor to the preparation.
- Rice 2 cups
- Rahu or Katla Fish Brain 1 halved and 4 fillets
- Onion ½ cup
- Ginger juliennes 1 tblspn divided
- Cumin seed ½ tspn
- Turmeric powder 2 tspn
- Bay leaf 4
- Dry red Chili whole 3
- Green Chili 3 slitted
- Green Cardamom 6/8
- Cinnamon stick 3
- Cloves 5/6
- Black Peppercorn – 1 tspn
- Sugar 1 tspn
- Salt 2 tblspn divided
- Mustard oil ½ cup
- Toasted Garam Masala 1 tspn
- Water 1 ltr
Wash the rice and soak in water.
Wash the Fish thoroughly in running water & coat it with half of salt & turmeric.
In a pan pour water. Add 2 bay leaves, 2 dry red chili, 2 green chili, half of julienned ginger, 4 crushed green Cardamom, 1 cinnamon stick, cloves, sugar, rest of salt. Boil the water with these spices for at least 15 mins. Once the water starts boiling simmer the flame and boil it covered so that the aroma of spices remains locked in water.
In the mean time in a pan pour the oil and deep fry the fish pieces. Break the fish pieces in bite size and discard the bones from the belly pieces. Keep aside.
In the same oil, put cumin seeds and whole red chili, let it splatter then add rest of the spices like cardamoms, cinnamon, bay leaf, green chili and ginger. Sautee till aromatic.
Side by side strain the rice in a strainer.
Add the onion slices in oil and fry it till light brown, add turmeric powder and the rice. Fry it till the moisture dries up.
Strain the spices from the boiled water and add the water to the rice in pan. Bring to boil and cook it covered in low flame for 10 mins or till the rice is almost cooked.
If you find the water has dried up, may sprinkle little water then add the fish pieces over the rice. Cover and cook for 5-7 mins.
Uncover and give a light stir to mix the fish pieces with rice.
Plate it and sprinkle toasted garam masala powder.
Preparation time: 15 mins.
Cooking time: 40 mins.
Yield: 4 persons.