Machboos /Seafood Fouga

Ingredients     1 large tuna or mackerel, cut into chunks     3 onions, thinly sliced     6 garlic cloves, crushed     3 fresh tomatoes, chopped     3 loomi or dried limes     8 curry leaves     2 tbsp turmeric     2 tbsp cinnamon     A few cloves     1 tbsp tomato paste     Salt to taste     1/2 cup corn oil     3 cups rice Preparation     Wash and soak rice in water for two hours.Rub the fish steaks with salt. In a pan,heat enough olive oil and deep fry tillbrown.Remove and keep aside.     To the same pan,add onion,garlic and spices and saute until brown,then add loomi and remaining ingredients.Put the fish back in the pan with the mixture.     Season to taste,add 4 cups of warm water and gently boil for 15-20 minutes with the lid on.Remove the lid and add the washed and drained rice,but do not stir.     Cover again and reduce the heat to a simmer for 10 minutes. Then remove lid and stir once.When most of the liquid has been absorbed,cover the pan with a damp cloth to retain moisture and replace the lid tightly.     Keep the pan on a low heat and toss thecontents after 10-12 minutes and again after 10 minutes. Then turn off the heat and leave to one side to set. Serve warm.