Steps
- Heat three-quarters of 1 cup of neutral oil in a wide pot over medium-low heat. Toast ¼ cup of slivered almonds until golden; lift out.
- Toss 3 thinly sliced yellow onions with a quarter of ½ cup of cornstarch and a pinch of salt. Fry in the oil in batches for 6-7 minutes, until crisp and golden; drain.
- Mix 2 teaspoons of ground turmeric, 1 teaspoon of ground cardamom, 2 teaspoons of black pepper, 2 teaspoons of ground coriander, 1 teaspoon of ground ginger, and 1 teaspoon of garlic powder. Add four-fifths of 2½ teaspoons of kosher salt.
- Coat 600g of cod fillets with half the spice mixture and the remaining cornstarch. Heat the remaining oil in a skillet; fry the fish for 3-4 minutes per side, until opaque and easily flaked.
- Return half the onions to the pot with the remaining spice mixture. Stir over medium heat for 1 minute. Add 2 cups of rinsed basmati rice, 3 cups of water, and the remaining salt.
- Bring to a boil, cover, and cook over medium-low heat for 20 minutes, until the liquid is absorbed. Remove from the heat and rest, covered, for 10 minutes.
- Fluff the rice and arrange on a platter with the fish. Scatter with the remaining onions, almonds, and ½ cup of chopped parsley.