Instructions: Place uncooked rice & water in a large pot. Add cloves, cinnamon, cardamom & salt. Bring to the boil for 15 minutes & drain the half-cooked rice. Set aside. Wash lentils & boil until half cooked - about 20 minutes. Drain & set aside. Wash & drain the fish portions.

Combine the lemon juice & turmeric powder and smear over the fish.

Heat oil & fry the fish - just enough to firm it up. Heat ghee in a fairly large pot & fry the onions until slightly golden. Remove & drain onions & set aside. Add fennel, cumin, mustard & green chillies to remaining ghee & fry for one minute. Stir in yoghurt & spice mixture ( combination of grated tomato, garlic, curry leaves, mint, coriander, turmeric powder, chilli powder & salt). Bring to the boil and sprinkle half the lentils over. Place fish in a single layer over this and sprinkle half of the fried onions over. Combine the rest of the lentils with the rice and spread over the fried onions. Pour the half cup of water around the inside of the pot. Cover pot tightly & place in a hot oven (200 degrees Celsius) for 25 minutes. Add the remaining fried onions, eggs & saffron liquid (mixture of saffron & the 25ml boiling water) - and set aside for 5 minutes before serving.

Makes 6 generous servings.

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