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Pomfret -1
Large onion -1 (thinly sliced)
green chillies - 6 (thinly sliced)
Ginger - 1" thinly sliced
Tomatoes - 2 (thinly sliced)
Coconut milk - 1/2 cup
Garlic cloves - 6
Cumin seeds - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric -1/2 tsp
peppercorns - 6
Vinegar - 2 tbsp
Oil - 2 tbsp
 Salt to taste

  • Grind garlic cloves,cumin seeds, coriander powder, turmeric and peppercorns together to make powder.
  • In a wok, heat oil and fry the ginger, chillies and onions until they turn golden brown.
  • Add the tomatoes and cook till they leaves water.
  • Now, add the ground masala. Fry for a few minutes and then add water.
  • Cook the masala for a while until the aromas are well blended.
  • Now pour in the coconut milk and mix well. Add salt to taste.
  • Finally, add the fish. Cook for a few minutes and bring it to a boil.
  • When the curry comes to a boil, add two tbsp of vinegar and stir well.
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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.