Jean-georges spiced mahi-mahi with masala hari matar pulau (savory rice & green pea pilaf)

Ingredients

For the spice rub (this made a little too much for us but we only made 3 fillets):

• 1 1/2 teaspoon coriander seeds
• 1 1/2 teaspoon cumin seeds
• 2 whole star anise
• 1 whole nutmeg, broken into big pieces
• 1 teaspoon crushed red chile pepper flakes, or to tolerance
• 6 whole cloves

For the fish:

• 4 6-ounces mahi mahi fillets, or comparably thick white-fleshed fish fillets
• salt
• the spice rub, see above
• 3 teaspoons vegetable oil

Masala Hari Matar Pulau (Savory Rice & Green Pea Pilaf):

• 1 cup basmati rice, rinsed thoroughly and soaked for 30 minutes, then thoroughly drained
• 3 teaspoons ghee
• 1/3 cup raw cashew halves
• 1 teaspoon cumin seeds
• 1-2 teaspoon minced hot chile peppers, optional
• 1 teaspoon minced ginger
• 1 2/3 cup water
• 1-2 cups peas (to preference, frozen is fine)
• 1 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/2 cup raisins or currants
• salt to taste
• 3 teaspoons mixed fresh herbs or 3 t dried herbs