Ingredients:
Aykoora – 500 gm
Curd – 1 cup
Chilly powder – 1/2 tbsp
(Marinate the fish by adding curd and chilly powder)
Savala – 1
Green chilly – 5
Ginger Garlic paste – 3tbsp
Puthina leaves – 1 cup
coconut milk – 1 cup
Chilly powder – 4 tbsp
Gingely oil – 4 tbsp
Ghee – 2 tbsp
Tomato – 2
Salt – as needed
Basmathi rice – 1/2 kg
Garam masala – 1 tbsp

Preparation method:
Sort well the savala and green chilly in ghee and oil. When the savala turns light brown colour add the ginger garlic paste to it. Sort for 5 minutes. Add the marinated fish and garam masala to this. Cook in low flame for 15 – 20 minutes. Add the puthina leaves to this. Cook the basmathi rice in a cooker with 5 cups of water and a cup of coconut milk. When the rice begins to boil, close the lid of the cooker and put the weight and keep for 15 minutes. Add the masala mixture prepared into this after opening and serve.