Wash and cut fish into 1-inch pieces.

In a bowl, mix coriander powder, turmeric powder, cumin powder, and ginger together to form a spice paste.

Heat 1-2 tablespoons of oil in a pan, add the spice paste, and fry until the raw smell disappears.

Place the fish pieces in the pan and stir carefully without breaking them.

Cover the pan and let the fish cook in its own steam for 5 minutes on low flame.

Remove the fish carefully and set aside.

In the remaining oil, add bay leaf and chopped onions, sauté until onions are translucent.

Add desiccated coconut and fry until the raw smell disappears.

Add lemon juice, peas, and carrots and fry for another couple of minutes.

Add cooked rice and mix well so the flavors incorporate completely.

Add fried fish chunks into the rice, give a quick stir.

Garnish with fresh spring onion greens or coriander and serve hot.