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 Stock 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.