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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the fish with garlic, coriander, parsley, olive oil, lemon juice, salt, cumin, cardamom, clove powder, turmeric, red chilli, and ginger powder.
Fry the fish for 10 minutes until golden and set aside.
Fry the green peppers until slightly charred and set aside.
Add oil to a pot and heat. Add diced onions, tomatoes, cinnamon stick, dried lime, bay leaves, salt, cumin, turmeric, all spice, and saffron water. Cook until onions are softened.
Add long grain rice and hot water to the pot. Stir to combine.
Place the fried fish and peppers on top of the rice. Cover and cook on low heat for 25 minutes until the rice is tender and the flavors are absorbed.
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For a more intense flavor, marinate the fish overnight.
Adjust the amount of red chilli to your spice preference.
Can I use a different type of fish?
Yes, you can substitute golden pomfrets with any firm white fish.
How do I make saffron water?
Steep a few strands of saffron in warm water for a few minutes to make saffron water.
Can I prepare this dish in advance?
Yes, you can prepare the fish and rice separately and combine them before serving.
What can I serve with this dish?
This dish pairs well with a simple salad or yogurt sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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