Malaysian Fish Curry and Rice

Fish:

1 1/2 lb fish
lemon juice
tumeric, salt, pepper
2 onions
3 cloves of crushed garlic
1 tsp ginger
3 tsp coriander
2 tsp cumin
1/2 tsp tumeric
1 large tomato peeled and chopped
1/2 cup of water
1/4 cup coconut milk

1. Sprinkle fish with lemon juice, tumeric, salt and pepper. Leave for 15 minutes. Drain on paper towels and fry.
2. In separate pan, fry onions, garlic, ginger. Add coriander, cumin, 1/2 tumeric and stir.
3. Add tomato and stir. Add water and salt.
4. Cover and simmer for few minutes. Uncover and add coconut milk. Simmer until sauce is thick. Add fish and simmer for 3-4 minutes.
5. May serve with basmati rice. To spice up the rice, see below.

Rice (I've never tried this part before but this is my friend's recipe & tasted great when she made it)

2 T oil
1 onion
5 cardamon seeds
4 cloves
1 cinnamon stick
Basmati rice
4 C water
2 tsp salt

Fry onion in oil. Add spices and rice and fry. Add water, salt. Boil 15 minutes covered. Later rice and fish. Cover and bake at 350 F x 25 minutes.