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CARP WITH RAISIN SAUCE (KARPER MET ROZIJNEN SAUS)

Ingredients:
Carp - 1
Water - 900 ml + 25 gms salt
White wine - 225 ml
Sugar - 5 tbsp
Lemon juice - 1
Lemon rind - 1 tsp
Butter - 2 tbsp
Seedless Raisins - 100 gms

Method:

  • Tie the carp in muslin after cleaning it, and simmer in at least 900 ml of water for 30-40 minutes or until tender but still firm. Leave the fish in liquid.
  • Take 225 ml of this fish stock, and add wine, sugar, lemon juice and rind, butter and raisins.
  • Simmer very gently, to make a smooth sauce.
  • Taste, and reseason if you wish.
  • Bring the carp to the boil in the remaining liquid, to reheat it.
  • Remove it to a warmed serving dish, and pour the hot sauce over.
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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.