Macchli ( Biryani, Curry )

For Curry:

• 1 lb fish fillets, cut into bite-sized pieces (use any firm white fish)
• 1 onion, chopped
• 2 tomatoes, chopped
• 3-4 cloves garlic, minced
• 1-inch piece ginger, minced
• 1-2 green chilies, slit lengthwise
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1/4 cup coconut milk (optional)
• 2 tbsp vegetable oil
• 1 tbsp chopped fresh coriander leaves

For Biryani:

• 1 lb fish fillets, cut into bite-sized pieces (use any firm white fish)
• 2 cups basmati rice, washed and soaked in water for 30 minutes
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup yogurt
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh coriander leaves
• 1/4 cup vegetable oil
• 2 tbsp ghee
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• 4 cups water
• Fried onions and lemon wedges for garnishing

For Curry:

1. Heat oil in a pan and add chopped onions. Fry until they turn translucent.
2. Add minced garlic and ginger, and fry for 1-2 minutes until fragrant.
3. Add chopped tomatoes and green chilies. Cook until the tomatoes are softened.
4. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
5. Add 1 cup of water and bring the mixture to a boil.
6. Add the fish pieces to the pot, cover the pot with a tight-fitting lid, and cook on medium heat for 8-10 minutes or until the fish is cooked through.
7. Add coconut milk (if using) and garam masala powder. Mix well and cook for another 2-3 minutes.
8. Garnish with fresh coriander leaves.

Serve hot with steamed rice or bread of your choice.

For Biryani:

1. Heat oil in a pan and fry the thinly sliced onions until they turn golden brown. Drain and set aside.
2. In the same pan, heat ghee and fry the fish pieces for 2-3 minutes until lightly browned. Remove from the pan and set aside.
3. In a large pot, heat the remaining oil and add ginger-garlic paste. Cook for 1-2 minutes until fragrant.
4. Add chopped tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Cook for 3-4 minutes until the tomatoes are softened.
5. Add yogurt, mint leaves, and coriander leaves. Mix well and cook for another 2-3 minutes.
6. Add the fried fish pieces to the pot and mix gently.
7. Drain the soaked rice and add it to the pot. Stir carefully to mix the fish and rice.
8. Add 4 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-20 minutes until the rice is cooked and the water is absorbed.
9. Remove from the heat and let it rest for 5-10 minutes.
10. Garnish with fried onions and lemon wedges.