Fish and mushroom ring

Ingredients	For 4	For 100
Pomfert or any other white fish	500gms	12.5gms
Rice	225gms	5.6kg
Capsicum	55gms	1.35kg
Tomatoes	115gms	2.8kg
Mushrooms	115gms	2.8kg
Peas (shelled)	55gms	1.35kg
Onions	55gms	1.35kg
Curry sauce	300ml	7.5litre
Salt and pepper	to taste	to taste
Butter	30gms	450gms

Boil rice. Wash and boil the fish with seasoning. Slice a few thin pieces of capsicum and chop the rest. Chop tomatoes and onions. Cook peas and mushrooms. Melt fat. Saute finely chopped onions and tomatoes. Remove from fire. Add rice, peas and mushrooms, mix well. Add seasoning. Pack an oiled ring mould with rice mixture and keep mould in hot water. Skin, flakes and bone fish and stir into the curry sauce. Turn out rice on to a hot dish. Fill centre with fish mixture. Garnish with sliced capsicum and a few mushrooms.