Fish Fried Rice

Cook the long-grained rice according to package directions, then spread on a plate to cool completely so the grains remain separate.

Peel and finely chop the ginger into small pieces, and have all remaining ingredients measured and ready.

Heat the oil in a large wok or heavy-bottomed pan over medium-high heat until shimmering.

Add the fenugreek seeds and bay leaf, allowing them to crackle and release their aromas for about 30 seconds.

Add the chopped onions and ginger to the pan, stirring constantly until the onions turn golden brown.

Stir in the ground coriander, ground cumin seeds, and turmeric powder, cooking for 1 minute to bloom the spices and deepen their flavor.

Add the desiccated coconut and stir well to combine with the spice mixture, cooking for another minute.

Add the cooled cooked rice to the pan in batches, breaking up any clumps with the back of a spatula and tossing gently to coat evenly with the spices.

Squeeze the lime juice over the fried rice and season with salt to taste, mixing thoroughly.

Remove from heat and serve hot, ensuring each portion carries the aromatic blend of spices.