Fisherman's Rice

2 good size pieces of fish
1 large onion sliced
3 cloves chopped garlic
1 tablespoon ground ginger
1 1/2 tablespoon turmeric
1/4 teaspoon (5 spices)
3 cloves
10 cardamom pods
2 bay leaves
pinch Cayenne pepper
black pepper
1-2 teaspoons salt
1 small tomato diced
oil
2 1/2 cups hot water

how2:
prep your spices and your onion,garlic,and ginger.
You may also clean and soak your rice at this point.
salt and pepper your fish, heat up a large pot with about 1-2 tablespoons oil.
Add the fish, cook on both sides  until it is slightly golden and seared.
Once the fish is almost cooked fully remove and set aside.
To the pan you cooked the fish in lower the heat slightly, add onions,garlic,and ginger
Saute until onions are translucent. at that point you may add in the spices.
cook for a few more mins.
Add to the pot the hot water. bring to a boil.
Add the fish back in to simmer for 5 mins this will allow it to soak up the flavors and some of the water will reduce to 2 cups of liquid that's needed for the rice.( if you would like to be sure you have 2 cups you may measure the liquid out)
Before adding the rice if you don't want bits of fish in your rice you may remove it aside in a plate as you add the rice to the pot.
Strain and add the rice stir very lightly once. add to the pot the 1 teaspoon of salt.
 add the fish followed by the diced tomato.
 bring to a boil.,once it boils cover and reduce the heat to super low.
at this point dont open the cover at all let it cook for about 20-25mins.
after about 20mins you will see the rice is cooked you may turn the heat off.
I like to cover the pot with a small kitchen towel and allow the rice to rest on the hot stove with no fire.
This will allow the rice to absorb all of its moisture and prevent it from being mushy.
serve on a serving plate.
Enjoy!

note: I recommend making tahini sauce for the on the side.

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