Coat the fish slices with salt, ½ tsp turmeric and ½ tsp chilli powder. Marinate in the yoghurt, garlic, and ginger pastes for 2–3 hours.

Heat the oil in a skillet over medium high heat and shallow-fry the fish until golden. Transfer to a plate.

In the same oil, fry half the sliced onions until deep golden and crisp; reserve for layering.

Sauté the remaining onions. Add the ginger and garlic pastes, coriander powder, chilli powder, 1 tsp turmeric, 1 tsp garam masala, and salt. Cook briefly, then stir in a little water and simmer.

Place the fried fish in the gravy formed. Add chopped coriander and mint leaves, lime juice and half of the garam masala. chopped coriander and mint, lemon juice and 1 tbsp garam masala. Simmer on low until the gravy thickens; set aside.

In a heavy pan, melt the ghee and fry the rice for 5 minutes. Add enough water to cook the rice through, season with salt, and bring to a boil.

Drain any excess water, then spread half the rice in a large pot. Sprinkle 1tsp garam masala and half the reserved fried onions. Spoon the fish gravy over the rice, then top with the remaining rice, garam masala and onions.

The pot with a tight-fitting lid, Place live coals on top of the lid for 15 mins.

Remove the lid, gently fluff the layers, garnish with extra coriander and serve hot.