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Hilsa Fish - 1/2 kg(cleaned)
Onions - 3 (sliced)
Ginger - 1.5 cm (sliced)
Bay leaves - 4
Peppercorns - 12
Coriander seeds -1 tbsp
Garlic cloves - 3
Salt to taste
Water - 1 litre
Long grained rice - 100 gms
Eggs - 2 (boiled)
Onions - 3 (finely sliced)
Oil - 2 tbsp


  • Boil the first nine ingredients on slow fire till fish is tender.
  • Remove fish pieces and strain and retain liquid. Throw residue.
  • Heat oil and fry the finely chopped onion till crisp and golden. Remove and keep these for garnish.
  • Add washed and drained rice to the same oil and fry for 3-4 minutes.
  • Pour in fish stock and enough water to cook the rice.
  • When all the water is absorbed and rice is cooked, add hilsa pieces.
  • Mix carefully and keep on very low fire for 10 minutes.
  • Serve hot garnished with sliced eggs and fried onions.

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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.