Maunika Gowardhan’s Sindhi fish pulao (Sindhi machhi jo pulao)

Method

1. Put the fish pieces on a plate and marinate in the turmeric, salt and lemon juice. Set aside to marinate for a short while.
2. Put the coriander and cumin seeds in a small frying pan and toast over a low heat for 3 minutes. Turn the heat off and cool. Grind to a powder in a spice grinder or pestle and mortar and set aside. Blend the garlic and ginger in a food processor with a splash of water to a smooth paste, then set aside.
3. In a large heavy-based saucepan, heat the oil over a medium heat. Add the bay leaves and let them sizzle for a few seconds. Add the shallots and fry for 12-14 minutes until they begin to change colour and go brown. Stir well, and then add the garlic and ginger paste, frying for 1 minute. Stir, scraping the bottom of the pan. Add the tomatoes and fry for 5 minutes. Scrape the bottom of the pan and mash the tomatoes with the back of the spoon. Add the chilli and turmeric powders and the ground coriander and cumin powder. Stir well for 1 minute.
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4. Take the pan off the heat and add the greek yogurt a little at a time. Stir well, making sure all the yogurt is mixed in well. Put the mixture back over a low heat and cook for 4 minutes. Keep stirring, being careful the yogurt doesn’t split. Add the marinated fish pieces, coating them in the sauce. Don’t stir too much as you want the fish to stay intact. Cook for 3 minutes, turning them halfway through cooking. Continue cooking for a further 3 minutes with the lid on.
5. Take the fish pieces out of the pan with a little sauce and set aside. Add the rice to the pan, mixing well with the leftover sauce, and pour in 525ml water. Turn the heat to medium, scrape down the sides and season with a pinch of salt. Bring to a boil, then simmer, covered, over a low heat for 10 minutes. Fluff the rice lightly with a fork, sprinkle with garam masala and put the fish over the rice along with the chillies. Put the lid back on to give it a dum or steam for the final 4 minutes. Turn off the heat and let it rest for 15-20 minutes. Garnish with coriander and serve warm.