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LEMONY FISH CUTLETS

Ingredients:
White fish slices - 300 gms
Butter - 20 gms
small red pepper -1 (chopped)
Green shallots or onions - 4 (finely chopped)
Stale bread crumbs - 2/3 cup
Fresh parsley -2 tbsp (chopped)
Lemon rind - 1 tsp
Low oil mayonnaise - 2 tbsp
Butter - 2 tsp (melted)
Lemon juice - 1 tbsp
Salt - 1/2 tsp
Pepper - 1/2 tsp

Method:

  • Remove large bone from each fish slice.
  • Heat butter in frying pan, add pepper and shallots and stir constantly over heat until pepper is soft.
  • Remove from heat, stir in breadcrumbs, parsley, lemon rind, mayonnaise, salt and pepper.
  • Fill bone cavity in each cutlet with breadcrumb mixture.
  • Brush cutlets with combined extra butter and lemon juice and salt.
  • Cook under hot griller until fish is tender, brushing occasionally with lemon juice mixture.
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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.