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Monkfish - 450 gms
Fresh root ginger - 1 tsp (grated)
Garlic clove -1 (finely chopped)
Soy sauce -30 ml
Rice vermicelli - 175 gms
Corn flour - 50 gms
Eggs - 2 (beaten)
Salt and pepper to taste
Oil for deep frying
Banana leaves - to serve (optional)

For the dipping sauce:
Soy sauce - 2 tbsp
Rice vinegar - 2 tbsp
Sugar - 1 tbsp
Red chillies - 2 (thinly sliced)
Spring onion - 1 (thinly sliced)


  • Trim the monkfish and cut into 1" thick medallions. Place in a dish and add the ginger, garlic and soy sauce. Mix lightly and leave to marinate for 10 minutes.
  • Meanwhile, make the dipping sauce. Combine the soy sauce, vinegar and sugar in a small saucepan.
  • Bring to the boil. Add salt and pepper to taste.
  • remove from the heat, add the chillies and spring onion and set aside until required.
  • Using kitchen scissors, cut the noodles into 4 cm in lengths. Spread them out in a shallow bowl.
  • Coat the fish medallions in corn flour, dip in beaten egg and cover with noodles, pressing them on to the fish so that they stick.
  • Deep fry the coated fish in hot oil, 2-3 pieces at a time, until the noodle coating is fluffy, crisp and light golden brown.
  • Drain and serve hot on banana leaves, if you ike, accompanied by the dipping sauce.

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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.