Fish Pulao

1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon fenugreek
pinch of ground ginger
2 tablespoons polyunsaturated vegetable oil
750 g/11/2-13/4 lb filleted white fish, cut into
5 cm/2 inch pieces
2 large onions, peeled and finely chopped
450 g/1 lb brown rice, washed and soaked for
1 hour in cold water
2 tablespoons desiccated coconut
2 tablespoons leinon juice

Mix the coriander, cumin, turmeric, fenugreek and ginger together. Heat 1 tablespoon of the oil in a large frying pan and fry the spice mixture for about 1 minute, then place the fish in the pan. Pour in just enough water to cover the fish. Simmer until the fish is cooked, then remove it carefully with a fish slice and keep warm. Reserve the liquid.

Meanwhile, fry the onions in the remaining oil until brown. Drain the rice and add it to the onions. Mix well, then add the reserved fish liquid, the coconut and lemon juice. Simmer gently until the rice is cooked, adding extra water during cooking when necessary (but make sure that, when the rice is tender, the liquid has been absorbed).

To serve, place the rice in a warm serving dish, and arrange the fish pieces on top.

SER VES 4 to 6