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FISH BROTH

Ingredients:
Meaty fish bones - 2 kg (from lean fish)
Onions - 2 (coarsely chopped)
Celery - 2 stalks (coarsely chopped)
Leek - 1 (white part only, cut in half length-wise and coarsely chopped)
Garlic - 2 cloves (crushed)
Dry white wine - 3 cups
Bouquet garni - 1
Salt
Peppercorns - 8

Method:

  • Place all the ingredients in a large stockpot. Cover with cold water and bring to a boil. 
  • Reduce the heat and lightly simmer 20 minutes, Skimming any impurities from the surface of the broth.
  • Cover the pan loosely and continue to simmer for 20 to 25 minutes longer. 
  • Carefully strain the broth through a fine-meshed sieve, discarding the solids. Skim any impurities and adjust the seasoning if necessary. Refrigerate or freeze until needed.


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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
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


Method:
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.