3-1/2 cups chicken broth, simmering
1/2 tsp. turmeric powder
1/2 tsp. Bengali garam masala powder (cinnamon, cardamom & cloves)
salt to taste
1 tsp. cumin seeds
2 cinnamon sticks
2 black cardamoms
2 star anise
1 large onion, sliced in crescents
1 large onion, chopped and blanched
1 Tbsp. ginger paste
1 Tbsp. garlic paste
1 large tomato, diced
1/2 tsp. Kashmiri mirch or paprika
3 green chilies, slit
1 Tbsp. ghee or butter
- Rub turmeric powder and salt to taste on fish pieces, lightly fry to a golden brown, remove from oil and set aside.
- Blanch cauliflower in boiling water for 2 minutes, drain and set aside.
- Lightly fry potatoes to a golden brown, remove from oil and set aside.
- Blend blanched onions, ginger & garlic pastes, tomatoes and paprika to a paste.
- Heat oil in a skillet, sputter cumin seeds, cinnamon sticks, cardamoms and star anise.
- Fry sliced onions until translucent, add blended ingredients and stir-fry until oil resurfaces.
- Add fried fish, a cup of boiling water and simmer for 5 minutes.
- Remove fish and gravy from skillet, add more oil to the skillet and stir-fry rice until all the grains are coated with the oil and turn opaque.
- Remove rice from skillet and return gravy from fish to skillet, top with rice, fish pieces, potatoes, cauliflower and dot with ghee.
- Bring chicken broth to a boil, sprinkle with garam masala powder and pour over ingredients in skillet, cover and reduce heat to medium-low.
- Top with green chilies and simmer for 25 minutes without uncovering, let rest for 10 minutes and serve.