Rub the marinade ingredients on the fish and set aside for 10 minutes.

In a saucepan, heat the oil and fry the fish on both sides till golden brown. Drain and set aside.

Into the same oil (add more if necessary), add the onions and saute till golden brown. Add the ginger, garlic and chillies and saute for a minute.

Add the tomatoes, tomato paste and coriander and saute well.

Add in the bezaar, turmeric, cinnamon, loomi and salt and cook the mixture for five minutes, till raw smell is gone.

Add the fried fish and toss to coat well. Cook for another five minutes and switch off.

Boil lots of water with salt. Add in the rice, curry leaves and lime juice and cook till almost done. Drain the rice and wash well.

In a large saucepan, sprinkle half the oil. Then spread 1/3 of the rice. Put the fish masala on top and spread. Put the rest of the rice.

Sprinkle the rest of the oil, cinnamon powder and coriander leaves.

Close the lid tight, keep on low flame for around 20 minutes.

Switch off and allow it to rest for 10 minutes. Serve hot.