MACH PULAO / FISH PULAO

Fish is an absolute love for us Bengalis but Fish Pulao is not that much of an authentic Bengali dish. This is a modification I would rather say. Pulao in a Bengali home, in our family always meant sweet pulao. A plate full of pulao, a green chilli and a fish dry curry or dum aloo.... a combination much loved among us. We have visiting friends from India right now, I am unable to concentrate on writing recipes, more so because they are getting angry with me being engaged in all these activities. I thought today is the beginning of weekend, let me share something that can be done over the weekend. I prepared this Mach Pulao / Fish Pulao for our friends the day before yesterday. I had some Bengal Carp / Rohu / Rui mach / fish steaks in the refrigerator with which I made this pulao and served with yogurt and salad. They loved it and I was happy. Let us do this fish pulao or Mach Pulao together.

INGREDIENTS :[for cooking the fish]

Fish Steak : 3-4
Lemon Juice : 2tbsp
Red Chilli Powder : 1/2tsp
Coriander Powder : 1/2tsp
Cumin Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Plain Yogurt : 2-3 tbsp

Ginger Paste : 1 tsp

Onion Paste : 2 tbsp
Salt : As Required
Oil : 3-4 tbsp

INGREDIENTS : [for the pulao]

The Prepared Fish pieces
Small Grained Fragrant Rice : 1 standard cup
Cashew Nuts : 8-10[halved]
Raisin : 10-12
Salt : As Required
Bayleaf : 2-3
Cinnamon Stick : 2-3 two inch
Green Cardamom : 4-5
Clove : 2-3

Star Anise : 1-2
Oil : 1 tbsp
Ghee : 3-4 tbsp [clarified butter]

METHOD :

Wash the rice 3-4 times and spread it on a big plate or newspaper.

Wash the fish steaks.  Marinate them for 10-12 minutes with salt & turmeric.

Heat the oil in a pan and fry the fish steaks. Take out. Add the onion & ginger paste, fry for 2-3 minutes.

Add the cumin powder, red chilli powder, coriander powder, salt, turmeric, plain yogurt  and fold in well.

Add a cup of water and bring to boil. Add the fried fish pieces, cook in low flame until the gravy thickens, take down.

Take the dried rice grains in a bowl, mix together with 2-3 pinches of turmeric, salt, sugar, 1 tbsp of ghee.

In a clean wok, heat oil and ghee together. Temper with green cardamom, cinnamon, clove and bay leaves.

Add the raisins and cashew nuts, stir and take out.

Add the  rice mix, fry for sometime. Add water double the amount of rice, stir and cover cook at low heat until most of the water has dried.

Add the thickened fish curry, the fried cashew nuts and raisins. Do not stir. Cover cook at minimal heat for  3-4 minutes and switch off the gas stove. Remove the cover only after 10-15 minutes.

Enjoy your fish pulao hot.