Ingredients:

  • Shrimp/pomfret darnes 600 gm
  • Chilli powder 2.5 gm/ 1/2 tsp
  • Coriander leaves, chopped 30 gm/2 tsp
  • Cumin (jeera) seeds 2.5 gm/ 1/2 tsp
  • Eggs, whipped 2
  • Garlic, chopped 10 gm/2 tsp
  • Gram flour (besan) 25 gm/5 tsp
  • Green chilli, chopped 4
  • Oil 45 ml/3 tbs
  • Sugar 25 gm/5 tsp
  • Tomatoes, chopped 225 gm/1 cup
  • Vinegar 120 ml/ 1/2 cup

Preparation:

  1. Apply salt to the fish and set aside for 10 minutes. Heat the oil in a kadhai and fry garlic till pink. Add cumin, coriander leaves, chillies and gram flour.
  2. Sauté together till light brown. Add the chopped tomatoes, 0.5 litre/2 cups water and cook for 4 minutes.
  3. Add the fish and cook for 2-3 minutes. Remove from fire. Whish the eggs with vinegar, then heat the mixture in another pan.
  4. Add to the fish and gravy. Return the kadhai to very low heat and cook for 6 minutes.

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