Fish PIlaf (Pilau)

This is a twist to the classic beef pilaf *pilau*. (Serves 6-8)

We need:

Fried Fish, preferably fish that have soft bones, like the kole kole. You can get this kind in Butcheries that sell variety of fish.
4kg Pishori rice
2 red tomatoes
3 large red onions
2 teaspoons of grated ginger and garlic
2 chili beef cubes
1 tablespoon of curry powder
A teaspoon of fresh cumin
A pinch of fresh, partially opened cardamom, black pepper seeds and cloves
3 tablespoons of pilau masala
Fresh Fry cooking oil
Salt to taste

Let’s Cook:

Measure and wash the rice until water is clear. Soak in water.
In a hot sufuria, add the cooking oil and when hot, add finely chopped onions and stir. *the oil should cover the onions*
When the onions have softened *not brown* add chopped tomatoes and stir.
Add ½ cup of warm water when the tomatoes have moistened and a teaspoon of salt. Cover and let it cook.
In a small pan *iron pan if you have* roast the cumin, cloves, cardamom until you smell the aroma *you are awakening the spices*
Add in the onion and tomato mixture and stir.
Add the teaspoon of ginger and garlic. Crumble the chilli beef cubes and put in the mixture and stir.
Add the tablespoon of curry powder, 3 tablespoons of pilau masala and stir.
Each cup of rice is 2 cups of water. Warm the water and add in the mixture. Let it boil and add the rice and stir.
Partially cover the sufuria and let the rice cook. When the water is almost dried up, add the fish and  carefully stir.
When the water has dried up, reduce the heat to minimum, and cover the sufuria with foil paper or old newspapers and cover with for 15-20 mins.

Serve immediately with kachumbari or any chutney.