Machi Paka with Broccoli / Salmon and Broccoli in a Spicy Coconut Sauce

Saturday supper; to continue my Golden Jubilee Series I made Machi Paka or fish stewed in coconut sauce.  This is an East African Ismaili dish.  I added Broccoli to it to remind us of MHI and to make us all smile :)

Ingredients

1 tablespoon oil

1 leek or 1 medium onion; chopped

4 small potatoes; peeled and cut into halves

2-3 garlic cloves; minced

1 inch ginger; grated

2-3 green chillies; minced

1 large tomato; blanched; peeled and liquidised

1/4 tspn tumeric

1 tin coconut milk 

1 head of broccoli; cut in bite size pieces

1 lb of Salmon fillet of any firm fish; cut into 2 inch chunks

3-4 sprigs coriander for garnish; chopped fine

1.  Heat the oil in saucepan, add the leeks, and fry until soft, add the potatoes and continue frying

2. Add the garlic, ginger and chillies, stir and cook for a minute.  Add the tomatoes, mix and cook for a few minutes, add the tumeric.

3. Add the coconut, bring to boil, simmer, until the potatoes are cooked.

4. Add the broccoli, cook for 5-10 minutes, so that the broccoli is still slightly firm.

5. Add the fish, cook for a further 7-8 minutes, add the coriander and serve.

I served with basmati rice.  

Golden Jubilee continues

To continue this series I have plans to cook Canadian, Singaporean and French food

Canada

• Cheese Samosa ala Samosa King / Sultan  - first time I ever had these was in Vancouver, then in Toronto (I wish I was there).
  
• Poutine is a Quebecois dish consisting of chips (french fries),  cheese and beef  gravy........  yum I had some in Montreal last year
  

Singapore

Last time I was in Singapore (2 years ago), I had an amazing meal at Raffles, it was with Abhi, Kee Hai and Peter.

• Singapore Noodles  (a mixture of Chinese, Malay and Indian cuisine).
  
• Roti prata

France  

I hope to be in Paris for the GJ Durbar

• French Onion Soup
  
• Quiche

Kerala jo Shaak / Spicy Bitter Gourds Ismaili Style

Chachi made these last Sunday for Dolubai.  I got to have some too.  Slightly bitter, but very tasty.

Ingredients

4-5 unripe bitter gourds / kerala - should be firm to the touch

1 tblspn vegetable oil

1 tspn cumin seeds

1 medium onion

2 garlic cloves; minced

1 inch ginger; grated

2 green chillies; minced

2 medium tomatoes; blanched, peeled and liquidised

1/4 tspn tumeric

1 tspn coriander / cumin powders

Method

1.  Scrap the kerala / bitter gourds, and slice into 1/4 inch half circles.  Discard the ripe ones (with red seeds).  Or remove the seeds.  The seed in unripe kerala are tender.

2. Soak in salty water for at least 30 minutes

3. Heat the oil, and fry the cumin seeds, until they swell up, add the onion, fry until golden brown.

4. Add the garlic, ginger and chilli paste, mix and fry for about 30 secs.

5. Add the bitter gourd and stir for about 5 minutes

6. Add the tomatoes, stir and cook for 5 minutes, add the tumeric, coriander and cumin powders, mix, reduce the heat and cook for about 20 minutes or until the bitter gourd is cooked.

Serve with hot chapatis

Good for diabetes

Coconutty Salmon and Pimento del Padrone Biryani

Sunday's lunch was a Malabar style coconutty biryani made with brown basmati rice.  Brown rice does not look as pretty as white basmati rice, but it tasted really good, slightly nutty.

This Kerala style biryani was inspired by

Food Workshop  

East, West, and in the Middle

Indian Pot Pourri 

Thanks for sharing your recipe.  Shaheen bought me some Padrone peppers, I could not resist putting them in this biryani, they complemented the salmon very well.  These peppers are the mild peppers you get as tapas in Barcelona.  I had so many of them when I was there earlier this year.

Ingredients

1 lb salmon; cut in 2 inch chunks

Marinade

Juice of 1/2 a lemon, 1/2 tsp tumeric, red chilli powder to taste (I used 1/2 tspn) and salt

2 cups brown basmati rice

2 tablespoons oil

whole garam masala; 1 inch cinnamon, 3 cloves, 4 peppercorns, 1 tsp cumin seeds, 2 pods cardomom

1 leek (or medium onion) chopped fine

4 small potatoes; peeled and cut into halves

1 cup buttom mushrooms

1 tbspn yogurt

4 large tomatoes; blanched, peeled and liquidised,

1/3 packet of creamed coconut (half cup coconut milk)

2 teaspoon coriander and cumin powder

1/2 tspn tumeric

2-3 garlic cloves; minced

1-2 inch ginger; grated

2-3 green chillies; minced

1 courgette cut into 1 inch chunks

100gm / 4 oz pimento del padrone (mild Spanish peppers) 

Can be substituted by any mild peppers even bell peppers

1/4 tspn garam masala

pinch of saffron; soaked in a tablespoon of hot water

For Tempering

1 tspn cumin seeds

Method

1.  Marinate the salmon in the lemon juice, tumeric and chilli powder and salt for 30 minutes.

2.  Wast the rice and soak in some water for at least 30 minutes.

3. Heat half of the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the chopped leeks and fry until translucent, Add the potatoes, fry for a few minutes, add the mushrooms and continue to cook.

4. Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

5. Add the tomotoes mix and fry for a few minutes; add the cumin and coriander powders and tumeric powder and add the coconut cream,  simmer for 15 minutes.

6  Meanwhile, heat the other half of the oil in a frying pan, fry the peppers, set them aside, fry the courgette and set aside, fry the fish until slightly brown and set aside.

7.  Add the fish, peppers and courgette to the tomato mix, add the garam masala, stir and simmer for 10 minutes,  

8. Boil the brown rice in salted water for 20 minutes, drain, rinse with cold wate and set aside.

9. Layer the rice and the sauce starting with the rice and finishing with rice.  I managed to get 3 layers of rice and 2 of the salmon mixture.  Add the water / saffron mix on top.

10. Fry the cumin in a little oil, pour over the rice, 

11 Place in the oven at 160 degree centigrade for 30 minutes.

ENJOY!  I served it with a baby spinach and tomato salad

Vegetable Biryani

This was our Sunday lunch,  the starter was Gujarati Muthiya

Ingredients

2 tablespn oil
2 sticks cinammon

4 pods cardomom

5 cloves

1/2 tspn cumin seeds

3-4 pepper corns

1 large onion; chopped fine

3 cloves of garlic; minced

1 1/2 inch ginger; grated

3-4 green chillies; minced

6-8 very small potatoes; peeled

2 carrots; peeled and sliced into 5mm (1/4 inch) slices

1 cup frozen peas

1/2 cup chopped fenugret

1 cauliflower; cut into bite-size florets

4 large tomatoes; peeled and liquidised

2 tspn coriander and cumin powders

1/2 tspn tumeric

1/4 tspn garam masala

2 cups rice; washed and soaked in water

pinch of saffron; soaked in 1 tablespoon of warm water

1. Heat the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the onion and fry until translucent.
2. Add the potatoes, fry for a few minutes
3. Add the carrots, peas and fenugrek, mix and cook for a few minutes

4. Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

5. Add the cauliflower and tomotoes mix and fry for a few minutes

6. Add the cumin, coriander and tumeric powders, mix and cook for 15 minutes

7. Add the garam masala mix.

5.Meanwhile parboil the rice in lots of water, strain and wash with cold water
6. Place half the vegetable mixture in an oven proof dish, place half the rice on top of it.
7. Fry the cumin in the oil
8. Pour half the cumin / oil mixture on the rice, pour half the saffron mixture on the rice.

9. Layer the other half of the vegetable mixture. Top with the other half of the rice
Pour the the other half of the cumin and saffron on the rice.
10. Place in a moderate oven for 15 minutes.

 

Dudhi na Muthiya

I am starting a new series; cooking or other blogs.

Kajal, Bee from Jugalbandi and Coffee from the the Spice Cafe have inspired me to make these.

Ingredients

1 cup whole wheat flour

1 cup semolina

1/2 cup millet flour

1/2 cup chickpea flour

1tspn sodium bicarbonate

1 large dudhi / bottle gourd or 2-3 courgettes / zucchini; grated

1/2 cup chopped fenugrek

2-3 cloves garlic; minced

2 inch piece of ginger; grated

3-4 green chillies; mince

1/2 tspn tumeric

2 tablespoon olive oil

1/2 cup water

1/4 cup Chopped coriander for garnish

For vaghar or tempering

1 tablespoon olive oil

1 tablespoon sesame seeds

1 tablespoon melon seeds

1 tspn mustard seeds

1 tspn cumin seeds

Method

1. Mix the 4 flours and sodium bicarbonate

2. Add the garlic, ginger chilli pastes

3. Add the chopped fenugrek and grated dudhi

4. Add half the oil, salt and water

5. Mix to form a fairly firm dough

6 Wet your hands and form log shaped muthia (see picture above)

7. Place in a slightly oiled steamer and steam for 20 minutes.

8. Let them cool

9 Slice into 1/2 - 3/4 inch slices, and pan fry in the remaining oil, place in a large dish

10. To prepare the tempering; heat the oil in a frying pan, add all the seeds, as soon as they start popping, pour over the muthia slices.

11. Garnish with chopped coriander

Serve with a minty yogurt raita

Hummus Bi Tahini - Syrian Chickpea Dip

Hummus was also part of all the meals we had in Syria. I loved it, since I have come back it is my lunch on Saturdays. Hummus and pitta bread....... yummmmmm! This recipe is part of the Golden Jubilee Series.


2 tins (500g / 16 oz) of chickpeas; drained and washed in cold water

1/2 cup Tahini
1 tsp cumin powder
1 lemon; juiced
6-8 cloves garlic
¼ cup olive oil
1 tsp Salt

1 cup Water
2 sprigs of coriander; chopped fine
1 tbspn extra virgin olive oil



Method

1. Place the lemon juice and the garlic in a food processor and liquidise
2. add the chickpeas, tahini, olive oil, cumin, salt and water, liquidlise

3. At this stage you can add more water / oil  or tahini to make it to the desired creaminess if you want.
3. Place in a serving dish, garnish with coriander and the extra virgin olive oil
Serve with warm pitta bread. Should keep in the fridge for 7 days (or in my case, in 3 days it is gone!)

Roast Winter Vegetables with Tandoori Masala

This is a great winter warmer. Real comfort food, but heallty! The chickpea flour in the marinade gives it an extra crunch.



Ingredients
1 butternut squash; peeled
2 parsnips; peeled
2 potatoes; peeled
1 turnip; peeled
1 aubergine
2 courgette / zuchinni
2 round dudhis / squash; peeled
For marinade
1 cup yogurt
2 tsp tandoori masala; available in Indian shops and most big supermarkets
1 tablespoon chickpea flour;or gram flour; available in Indian shops
3-4 cloves garlic; minced
2 inch ginger; grated
salt to taste



Method
1 Cut all the vegetables into 1-2inch chunks,
2. Parboil the potatoes and the parsnips - boil for 5 minutes, drain and wash with cold water.
3.Mix the marinade, yogurt, chickpea flour, tandoori masala, garlic and ginger
4. Marinate the vegetable in this mixture for at least 30 minutes
5. Place in a hot (200) oven for 45 minutes
6 serve with a green salad.

Afghani Gormeh Sabzi (Vegetarian) / Green Herb Stew

This dish is usually cooked with lamb, but as I wanted to serve it with lamb chops, it is vegetarian. It is usually served with rice, Gormeh Sabzi is part of the Golden Jubilee Series..
It may look like chana palak, but it tastes completely different, really yummy, do try it.


1 large leek; finely chopped
4 cups spinach; finely chopped,
1 cup flat parsley; finely chopped
1/2 cup dill; finely chopped
1/4 cup fenugreek leaves; finely chopped
1/4 cup chives; finely chopped
1/4 cup coriander; finely chopped

4 small potatoes; peeled and cut into two
1/2 tsp. turmeric
Juice of 1 lime
2 tablespoons olive oil
1 500gm tin beans (kidney or blackeye beans)




Method
1. Heat the oil in a pan, add leeks, fry until transluscent, add the potatoes, and cook for a further 10 minutes, add the tumeric.
2 . Add the chopped green herbs, stir and cook for 15-20 minutes, making sure they are not burnt!
3. Add the lemon juice, (you can add a cup of water at this point to make it more runny; I did not) cook for about 5 minutes, add beans and cook for a further 20 minutes.


I served it with lamb chops and basmati rice. The chops were cooked Syrian style, coated with pomegranite molasses. The recipe will be on the blog soon.

Lamb Kebab jo Shaak / Lamb Kofta \ Meatballs in Spicy Tomato Sauce

Ingredients
for kebab / meatballs / kofte
1 lb 500gm minced lamb
1 egg
1 onion,
2 cloves garlic
1 inches fresh ginger
2-3 green chillies
1/2 cup fresh chopped coriander
2 slices of bread
Juice of 1 limes
1/2 tspn garam masala
salt
Sauce
2 large onions ; chopped fine
6 small potatoes
1/4 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
1/2 tspn saffron
6 large tomatoes (blanched, peeled and liquidised)
whole garam masala; 2 sticks cinamon, 4 pods cardomom, 5 cloves; 1/2 spn cumin seeds
2 tspn coriander/cumin powder
1/2 tspn tumeric
1/2 tspn red chili powder (or to taste)
1/2 tspn garam masala
2 tablespn oil
salt to taste
chopped coriander for garnish


Kebabs / meatballs / kofta
1. Place the minced lamb and the beaten egg in a bowl
2. Place the bread in a food processor to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander. lime juice in the food processor; grind and add to the the mince with the salt and garam masala. Mix
4. Place in the fridge for about an hour.
5. Form golf ball size balls, place on wax / greaseproof paper

Sauce
6. Heat the oil in a pan, add the whole masala, cook for about 3 minutes, the pods should have puffed up

7. Add the onions and fry until almost carmelised, this is the most important step in this curry, the onion must be dark brown - just a step before they are burnt! (will take 15 minutes at least
8. Add the tomatoes, cook for about 5 minutes, add the yogurt, stir and cook for 5 minutes. Add the garlic/ginger tumeric, cumin/coriander and chilli powders, stir and cook for a few minutes.
9. Add potatoes. Add one cup of water bring to boil. Add the saffron.
10. Gently place the meatballs into the sauce.
11. Cook for 30 minutes, or until the potatoes and meatball are cooked/
Serve with basmati rice.


I served it with rice and stuffed bhindi.

you can serve with rice and salad or just chapatis.

Dhebra with Courgette / zuchini

Recently one of my readers asked me for a recipe for dhebra.  We usually make these with dudhi, but I had to improvise and use courgette!

Ingredients

1 cup bajra / millet flour

1 cup whole wheat flour 

2 tablespoon oil

1/4 tspn sodium bicarbonate

1 cup chopped methi / fenugrek 

1/2 cup chopped coriander

1 courgette; finely grated

3 cloves garlic; grated

1 -2 inch stem ginger; grated

2-3 green chillies; finely chopped

1 cup sour yoghurt (if not include 1 tblspn lemon juice

1/2 cup water

1 tablespoon sesame seeds

oil for frying

1. mix the two flours and sodium bicarbonate, add the oil, mix.

2. add the herbs, courgette garlic, ginger, chillies and youghurt.

3. mix, add the water carefully so that you have a stiff dough, leave for at least half an hour

4. make about 16-20 patties and place on wax or grease proof paper

5. heat the oil, meanwhile take some cling film / saran wrap and place some sesame seeds on it, place a patty on this, sprinkle some sesame seeds on this, and using another piece of film / wrap, flatten the dhebra.

6. fry slowly at low heat or the centre will not cook

7. Serve warm with yogurt.

Aleppo Muhammara / Roasted Pepper and Walnut dip

Chachi and I went to Aleppo in August this year, here is a picture of Aleppo Citadel. It was here that we saw MHI twice! And it was also here, in a restaurant across the road from the Citadel where I had the best muhammara ever! No wonder, muhammarra originates in Aleppo, who knew that! I thought it was Turkish!! ;)

If you look at the pictureof the citadel carefully at the top of the arches, you can see the dancers / performers practicing prior to Mowlana Hazar Imam's visit. It was an amazing sight.

This recipe is part of my Golden Jubilee Series.

4 red peppers
2/3 cups breadcrumbs (I used the Japenese panko)
1 cup walnuts
6 cloves garlic
1/2 tspn salt
2 tspn cumin, 1 tspn Aleppo chilli powder (available in Middle Eastern Shops, you can use ordinary Chili powder to taste.
Juice from 1 lemon
1 tablespoons pomegranate syrup or molasses; you can get it in Turkish or Middle Eastern Shops
2 tablespoons olive oil

1. Grill or broil the pepper until they are black, peel the burnt skin, should come of easily if placed in a polythene bag while still hot. Or else you can buy roasted pepper in olive oil (NOT vinager)

2. Place the peppers, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and salt in a food processor. Grind until you get a fairly smooth paste, add oilive oil and mix.

3. Garnish with parsley, mint or corianderServe with warm pitta bread.

Syrian Fattoush Salad

This salad along with Tabuleh salad were in all the meals we had in Syria, whether it was in Damascus, Homos, Salamiya or Aleppo! It is a very healthy, herby salad with bits of pitta bread. In Syria the pitta bread was fried, I just browned it in the oven. This salad is part of the is part of the Golden Jubilee Series.






Ingredients
1 Cucumber, peeled and diced
3 large tomatoes; cut in cubes
1 large red pepper, seeded and diced
3 sticks celery; sliced
1/2 cup finely chopped parsley
1/4 cup finely chopped fresh mint or 1 tsp. dried mint
1 pita; torn in small bits and bake in the oven for 4 minutes
Dressing
2 tablespoons lemon juice
2 tablespoons olive oil
pinch of sumac
salt and black pepper
Method
Mixed all the vegetables, herbs and pitta bread
Make the dressing by puting the ingredients in a small bottle, close the top and mix well, pour over, chill and serve in half-an-hour.

Baba Ganoush: Aubergine Dip

We had a lot of this in Syria, in fact with every single meal, it was delcious. This roasted aubergine dish is part of my Golden Jubilee Series


Ingredients

2 Aubergines
2 cloves garlic (minced)
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
2 tablespoons yogurt
salt
black pepper
olive oil to drizzle
Parsley for garnish

1. Wash the aubergines, make some slits on them and put them in a moderate hot oven (180 C) for 45 minutes.
2. Peel the aubergines, and liqudise with the rest of the ingredients
3. Garnish with parsley
4. Serve with warm pitta bread

Eid Dinner

For our Eid Dinner, we decided to combine the Syrian, Indian and Khoja Ismaili cuisine. This is what we came up with, it went down well!

Menu
Syrian Meze:
Houmus: chickpeas and sesame seed dip
Aleppo Muhamarra: hot pepper and walnut dip
Baba Ganoush: Aubergine dipPitta bread
Fattoush Salad with toasted pitta bread pieces
Tandoori chicken and Potatoes
Saffron Seera with almonds and pistachious
Lamb Pilau

Kabuli Pilau

Kabuli Pilau is a national dish for Afghanistan and is part of the Golden Jubilee Series



Ingredients
1 large onion (chopped fine)
3 tablespoons Vegetable Oil
2 Ib Lamb on the bone (2 inch pieces)
6 cloves garlic minced
2 cups Basmati Rice
3 medium tomatoes; blanched and peeled
2 tspn cumin seeds
1 teaspoon garam masala
Garnish:
2 large carrots; cut into matchsticks
3 tablespoons vegetable oil
1/2 cup raisins
1/2 cup water

Method

1. Fry the onions (in a large enough saucepan for the cooked rice), until almost caramelised, remove and set aside.
2. Brown the meat and garlic in the same oil, and add 3 ½ cups of water, boil until the meat is cooked, remove the meat and set aside
3. Wash and soak the rice for half an hour
4. Grind the fried onions with the tomatoes and add to the meat stock, bring to boil, simmer for 10 minutes.
5. Add the cumin seeds, garam masala and rice and simmer for 10 minutes, stir in the meat cook for a further 10 minutes or until there is no liquid visible,
6. While the rice is cooking, fry the carrots for 10 minutes, drain the oil, add raisins and water and cook for a further 10 minutes
7. Place the pilau in a larger platter and garnish with the carrots and raisins.

World-wide Ismaili Cooking

I always thought of Ismailis as from India, Pakistan and East Africa, I never gave a thought to all the murids in Syria, Iran, Lebanon, Israel, Saudi Arabia, Yemen, China, Jordan, Uzbekistan, Tajikistan, Afghanistan, Nepal, Tibet and South Africa. Now of course we also live in Europe, North America Australia and New Zealand.
I am sure I have missed a few countries!
To celebrate MHI's Golden Jubilee, I am going to start a series of recipes eatern by Ismailis all over the world, showing the diversity of our people. I have already started this series with:

• Makdous - Syrian Pickled Aubergines

• Afghani Kabuli Pilau, Lamb Pilau garnished with carrot matchsticks and raisins

• Baba Ghanoush Roasted aubergine dip
• Syrian Fattoush Salad; green salad with toasted pitta bread pieces
• Aleppo Muhammara dip: Roasted peppers, walnut and pomegranate dip
• Afghani Gormeh Sabzi; a green herb stew
• Hummus bi tahini; chickpea dip
• Machi Paka; Coconutty Fish stew, EastAfrican Ismaili

To come:

• Syrian Bantinjan bil Laban, Fried aubergine in a garlic yoghurt sauce.
• Syrian Maklubit Betinjan, Lamb and aubergine with rice
• Tunisian Maraqat al-Safarjal, Lamb and Quince stew
  

you will have to be patient, as I will only blog tried and tested (tasted) recipes!

Makdous - Syrian Pickled Aubergines

My recent visit to Syria made me realise that one of the original Ismaili Cuisine was Syrian, in Salamiya I ate these delicious whole aubergine pickle for breakfast!

Ingredients

8 small round aubergines;
3 cloves garlic; crushed
half cup walnuts; roughly crushed
2 tsp salt
1 tablespoon crushed red chillis
olive oil

Method

1. Cut most of the stem of the aubergeins and steam for 20 minutes or until soft.
2. Cool, cut the aubergine lengthways to about 1/2 inch from the stem, without splitting into two
3. Drain the aubergines in a colander with a weighted plate on top for 2-3 hours
4. Mean while mix the garlic, walnuts, salt and chillis.
5. Stuff the mixture into each aubergine, and place into a glass jar stem side up. Cover jar and leave at room temperature
6. Pour olive oil to cover the jar, seal jar, refridgerate. Pickle should be ready to eat in 7-10 days.

Rhubarb and Fig Crumble

Recently I found some tiny dried figs in an Iranian shop, Shirazi Figs; these grow wild in Iran are slight crunchy when eaten dried. When cooked they are tender and very sweet. I thought to combine them with rhubarb which is slightly tart.

Ingredients

5 sticks rhubarb; sliced into 1-2 inch pieces
10 small dried figs; soaked in warm water
1/2 cup orange juice
brown sugar to taste

Topping
1 cup rolled oats
1/2 cup ground almonds
1/2 cup roughly chopped almonds
4 oz soft butter
2 table spoon brown sugar

Method

Heat the oven at 180 degrees
Add the rhubarb and sugar to the orange juice in a pan, and simmer for 20 minutes, add the soaked figs without the water
Mix the topping ingredients into crumb like constitency
Place the rhubard in a greased oven dish, place the topping on top.
Cook in the oven until the topping is nice and crispy (about 40 minutes).

Kedgeree

Ingredients
1 cup long grain brown rice; washed thoroughly and soaked for at least 30 minutes
2 1/2 cups water
1 lb smoked haddock; steamed and flaked
1/2 cup frozen peas
2 tablespoons vegetable oil
1 teaspn cumin
3 cloves
1 2 inch stick cinnamon
3 cardamom pods
6 whole peppercorns
1 large onion, minced
1 teaspoon ground cumin
1 teaspoons coriander powder
1/2 tspn tumeric
salt to taste
2 Hard boiled eggs; quartered for garnishing
coriander leaves for garnishing

1. Heat the oil in a pan, add the cumin, cinnamon, cloves, cardamom and peppercorns, let them pop.
2. Add the onions, fry until they are a rich brown, add the cumin, coriander and tumeric powder. Mix and cook for a couple of minutes.
3. Add the rice and the water, bring to boil, lower the heat, cover and cook for 25 minutes; add the peas, cook for a further 5 minutes
4. Add the flaked fish, mix, garnish with boiled egg and coriander.