Fish Dopiaza

Ingredients:

Carp fish fillets 250 gms

1 large onion

2 tbsp Fish masala ( Use Radhuni masala or any other fish masala found in Stores)
Lemon

1 large tomato

2 tsp Ginger garlic paste

Coriander leaves

Chillie garlic sauce

Salt to taste

Oil for frying

Method:

* Rub the fish fillets in salt and lemon water and keep aside for 10 minutes and wash off to remove the fishy odour.

* Rub the fish fillets with fish masala and keep aside for half an hour.

* Deep fry the fish and keep aside.

* In a pan, fry the onions until golden brown, add tomato, ginger and garlic paste and fish masala. Add water once the oil starts to float. Add chillie garlic sauce.
* Add the fried fish fillets one by one until it all submerges, reduce the flame, cover the pan and let it simmer for 10 minutes.

* Garnish with coriander leaves and serve hot.

Egg with Potato Vindaloo

Ingredients:
Five Eggs, boiled
Two large potatoe, boiled
1 Tomato
1/2 cup vinegar
1 tsp mustard seeds
1 tsp fenugreek seeds
1/2 tsp turmeric
1 tsp cummin seeds
1 tsp corinder powder
2 tbsp coconut milk
1/2 cup green shallots, chopped
1/2 tsp ginger paste
1 tsp garlic paste
1 tsp sugar
Salt to taste
Oil for frying

Method:
* Boil the potatoes and eggs, skin and shell them and keep aside.
* Prick the eggs with a fork, fry in oil and keep aside.
* In the same oil, fry onions, ginger and garlic.
* In a blender, put the chopped tomato, mustard seeds, fenugreek seeds, cummin powder, turmeric powder, coriander powder, vinegar and sugar and grind into a paste. Add the fried onions and ginger garlic paste and blend into a fine paste.
* Pour mixture into the pan, add the eggs, potatoes, green shallot leaves and coconut milk and simmer until liquid is thick.
* Serve hot with steam rice or rotis.