Instructions

1. 1
   Pound garlic and chiles together to make a paste. Mix in the coriander, cumin, lemon juice, turmeric, salt, oil, and tomato purée to make marinade.
2. 2
   Smear fish filets with the marinade. Refrigerate for 1 hour.
3. 3
   Boil the rice and the masoor separately until cooked.
4. 4
   Fry onions in the ½ cup oil until golden in color. Strain out extra oil.
5. 5
   Combine strained onion oil with ghee. Heat, this and use to fry the patties. Keep aside oils in which onions etc. were fried.
6. 6
   Fry fish in separate oil
7. 7
   In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it.
8. 8
   Arrange fish slices and all marinade over masoor and oil/ghee. Cover with rest of masoor.
9. 9
   Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee.
10. 10
    Sprinkle 1/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes.