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Boneless fish - 1/2 kg
Salt - 2 tsp
Pepper - 1/2 tsp
Vinegar - 1 tbsp
Sugar - 1 tbsp
Ginger - 1 tsp
Egg white - 1
Cornflour - 3 tbsp
Oil - 1 cup

For Batter:
Flour - 1 cup
Corn flour -  2 tbsp
Eggs - 4 or 1/2 cup water
Salt - 1 tsp
Baking powder - 1 tsp


  • Clean and cut the fish into strips 3" long and 1/2 " wide.
  • Mix all the ingredients except the oil in a bowl. Place fish fingers in a bowl and cover with the mixture. Marinate for 20 minutes.
  • Sift flour, corn flour, salt and baking powder in a bowl.
  • Mix well with beaten eggs or water. Make a smooth batter.
  • Heat oil, dip the fish fingers into the batter, coat well and fry till both sides are golden brown.
  • Serve hot with tomato sauce.
Vegetarian version:
  • Take 500 gms of paneer and cut them into size of fingers. Remaining is same as above.
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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.