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1
Wash the fish and pat dry.
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2
Cut into 1 inch pieces.
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3
In a blender grind the garlic ginger and chilies to a fine paste.
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4
Mix the paste with salt, chili powder and ajowan.
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5
Smear the fish pieces with spice paste.
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6
Set aside for at least 2 hours.
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7
In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once.
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8
Add the chopped onions and , stirring frequently, fry them to a rich golden color.
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9
Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp.
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10
Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan.
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11
Keep frying until the oil begins to separate.
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12
Add the fish and stir well to coat it with the tomato mixture.
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13
Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
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14
Sprinkle with finely chopped coriander.
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15
Keep warm.
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16
Soak the rice in water for half an hour.
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17
In another pan boil the rice with 2-3 teaspoons of salt and plenty of water .when the rice are 34 cooked drain the water.
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18
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up.
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19
sprinkle the coriander and mint leaves over the top layer of the rice Pour 12 cup water and seeds of cardamom over the rice.
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20
Do not stir.
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21
Mix the food color with a little water and sprinkle over the rice.
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22
Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
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23
Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
