Items Required:

Fish: 400gms
Chili: 25gms
Coriander leaf: 1 bundle
Curd: 2 cups
Plantain leaf: 1

Method of Preparation:

Grind the green chili, coriander leaf in a mortar softly. Add curd, and salt to this and mix well. Rub the fishes on a stone and wash in clean water and cut vertically each fish as used cut the cucumber and then smear grinded masala inner and outer portion of the fish. Role this prepared fishes in plantain leaf and keep separately. Keep all fishes in the same method. Then arrange to keep the fishes separately in a idli cooker (steam cooker) and boil duly after closing its lid for about 30 minutes. Then after due boiling serve all each a piece.

Items Required:

Egg: 1
Onion: 75gms
Green chili: 8
Sugar: 1 spoon
Garlic: 10gms
Coriander leaves: 1 bundle
Fish: 300gms
Vinegar: 2 spoons
Cumin: 15gms
Bengal gram flour: 20gms
Oil: 25gms
Salt for taste

Method of Preparation:

Cut coriander leaf into small pieces duly after washing. Remove the husk of onions and cut into small pieces. Pour the contents of egg into a vessel duly after breaking it. Add vinegar and sugar with this and mix well. Rub the fishes over a stone and wash in clean water and cut into small pieces. Roast cumin seeds in a pan over in a mortar. Fry well onion pieces in a pan on the oven with little oil. Add the grinded masala with little water, wet Bengal gram flour to this. Then mix well and add pieces of fish and boil till it becomes smooth. Then pour the collected liquid of eggs into this and fry hardly. Thus cut this into pieces duly after sparkling pieces of coriander leaf and serve.