Ingredients:

Pomfret 1 ½ kg, cut into pieces
Rice 1 kg, soak for 15 minutes
Onions 4 medium, finely sliced
Ginger, garlic paste 1 tbsp
Garam masala 1 tsp
Black cumin seeds 1 tsp
Cumin seeds 1 tsp, roasted and powdered
Turmeric 1 tsp
Curry patta 2-3 leaves
Lemons 4
White vinegar ½ cup + 1 tbsp
Oil 1 cup
Salt to taste
Water

Method:

1. Marinate the fish in a quarter cup vinegar and 1 tsp of salt for ten minutes. Wash in cool water. Combine the remaining vinegar with turmeric, salt, and juice of three lemons, pour over the fish and set aside, Heat oil in a large, shallow pan, fry onions till golden brown. Remove half to kitchen paper. To the remaining onions add ginger garlic paste, green chillies, caraway and cumin seeds and garam masala. Stir and cook for a few minutes, add the juice of one lemon and 2 cups of water. Bring to boil. Drain rice and add 1 tbsp of vinegar, salt and enough water to cover the rice and cook till done.
2. While the rice is cooking deep fry the fish in a karahi till brown. Remove and place on top of cooked rice, sprinkle with fried onions and juice of ½ a lemon. Place the pan on a tawa placed on low heat for a few minutes. To serve remove fish pieces, take out the rice in a dish and place fish on top.