1 kg king fish, cut into thick slices
3 tablespoons adeny chili mixture
2 teaspoons curry powder
5 tablespoons vegetable oil
2 medium potatoes or 500 g, cut into large cubes
2 medium onions or 300 g, sliced
3 medium tomatoes or 450 g, peeled and chopped
2 small chili peppers, green, chopped
½ cup coriander leaves or 35 g, chopped
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
2 cubes MAGGI® Chicken Bouillon
4 cups basmati rice or 800 g, washed and drained
pinch of salt, to taste
7 cups water or 1750 ml
In a bowl, mix the fish with adeny chili mixture, 1 teaspoon curry powder (reserve 1 teaspoon of curry aside).
Heat oil in a large nonstick pot. Fry the fish on both sides until golden brown. Remove and set aside.
Add potatoes to the same pot, stir over medium heat for 6-7 minutes or until potatoes become golden in color.
Add onions, stir for another 3 minutes or until is tender then add tomatoes, green chili, fresh coriander, remaining 1 teaspoon curry powder, spices and MAGGI® Chicken Bouillon cubes, stir and simmer covered on low heat with occasional stirring for 7-8 minutes or until potato is almost tender.
Carefully place the fried fish on top then add the rice, salt and water and bring to boil. Simmer over low heat for 20-25 minutes or until rice is cooked.
Turn pot upside down in a serving platter and serve.