Combine ingredients for marinade,rub into fish and marinate for 30 minutes.
Wash rice and drain.
Heat 1 tbsp ghee in a pan,add rice and saute for 10 minutes.Add 1 tsp salt,1/2 tsp turmeric and 1 1/2 liters lukewarm water,and mix gently.Bring to boil,lower heat,cover pan and cook till water is absorbed.
Heat 1/2 cup ghee in a pan,add sultanas and fry till they puff up.Remove from pan,drain and set aside.Add cashewnuts and fry till golden brown.Remove from pan and set aside.
Add onions to pan and fry till golden brown.
Lower heat,mix chilli powder,coriander powder and 1 1/2 tsp turmeric with 4 tsp water,and add to pan along with whole spices.Fry for 2 minutes,stirring constantly.
Add fish and 1 tsp salt,and saute for 5 minutes.
Pour in 1/2 cup water,bring to boil and mix in tomatoes and curd.Lower heat and cook till gravy thickens.
Grease a heavy-based pan with 1/2 tbsp ghee and spread fish,rice and reserved sultanas and cashewnuts (in this order) in layers.Repeat layers,ensuring that the topmost layer is rice garnished with sultanas and cashewnuts.
Cover pan and place on a tava or griddle over very low heat for 5 minutes.
Serve with date and lime pickle.
Variation: Large-sized prawns can be substituted for fish.
