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MACHI NO SAS

Ingredients:
Fish (surmai, pomfret or any other fish) - 500 gms
Curd - 200 gms
Onions -2
Tomatoes -2
Green Chillies - 2-3
Garlic pods - 2
Ginger - 1/4"
Eggs - 4
Worcestershire sauce- 2 tsp
Tomato puree - 2 tbsp
Cumin powder -1 tsp
Chilli powder -1 tsp
Oil -6 tbsp

Method:

  • Clean and cut the fish into medium sized pieces.
  • Cut the onion into thin slices. Chop the tomatoes, ginger, garlic and chillies into small pieces.
  • Heat the oil in a pan and fry the onions, ginger, garlic and green chillies till the onions are light golden brown.
  • Add the cumin and chilli powder and cook for another minute. Lower the flame and add the fish pieces.
  • Cook turning the fish pp.
  • Add the tomato puree and continue to cook the fish for another 6-7 minutes covering with a lid.
  • Put off the flame and allow the fish to cool.
  • Whip the curd together with the worcestershire sauce. Beat the eggs and mix into the curd.
  • Place the fish once again on a very low flame and stir in egg -curd mixture.
  • Cook only for a minute or so, do not boil otherwise the egg might curdle.
  • Serve at once.


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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.