Recipe of the Week
By Sarah Phillips

Coat fish with flour, fry, then remove onto absorbent paper to cool.  Skin, bone, and flake into large chunks.  Boil skin, bones and trimmings of fish with cardamom and seasoning for 15 minutes.  Strain in a very thin sieve.

Using the same oil used for frying the fish, lightly fry the hulled grain, then cover with the stock formed above, adding more water if necessary to produce 5 cups, and add cumin and garlic.  Cook for 10 minutes.  Remove from flame and place in casserole dish, bury fish flakes in the grain.  Bake in preheated oven for 30 minutes.