Fish Pulao

3 kg pomphret, sliced
8 onions, sliced
225 g tomatoes, chopped

Masala for fish:
2 tbsp chili powder
11/2 tbsp coriander powder
1 tsp turmeric
8-10 green chillies, chopped
1/2 bunch fresh coriander leaves, chopped
2 bulbs garlic, ground
1/2 tbsp cumin seed powder
Mix and grind together: Set aside 1 tsp.

Rice
11/2 kg rice, preferably basmati
Milk of one coconut or 3 tbsp instant coconut powder
1-2 tomatoes, skinned
1 onion, sliced
1 tsp turmeric

METHOD:

Heat the oil and fry 8 onions till light brown. Add the ground spices along with the tomatoes, cook until a distinct aroma arises and oil rises to the surface.
Add the fish, stir gently so as not to break the pieces. Simmer over low heat until done.
In a separate pan fry one onion till transparent. Add 1 tsp masala that was set aside, and turmeric with some water at the same time to avoid burning the spices.
Add 1-2 chopped tomatoes and fry. Add rice and fry for a further 5 minutes, add coconut milk and enough water to cook the rice.
Serve on a flat dish, alternating layers of rice and fish.