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MUSTARD FISH CURRY

Ingredients:
Fish - 600 gms (cut into large pieces)
Turmeric - 1 tsp
Salt to taste
Mustard oil to deep fry
Yellow mustard seeds - 1/4 cup (soaked)
Mustard oil- 2 tbsp
Onion seeds - 1/4 tsp
Green chillies -4 (slit)
Water -  1 cup
Yogurt - 2 tbsp (beaten)

Method:

  • Wash the fish and pat dry; rub with salt and 1/2 tsp turmeric and keep aside for 10 minutes.
  • Heat the oil in kadai and deep fry the fish pieces until light brown and keep aside.
  • Drain the water from mustard seeds and grind to make smooth paste.
  • Heat oil in a pan; add onion seeds and 2 green chillies; fry.
  • Add the mustard paste, turmeric and stir for a half minute.
  • Add the water and salt and bring to a boil; reduce the heat, add the fish and cook for 10 minutes; stir in yogurt and heat gently without boiling.
  • Transfer the curry to serving dish and garnish with green chillies.
  • Serve hot with rice.



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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.