Items Required:

Fish: 750gms
Oil: 50gms
Ginger: 5gms
Pepper powder: 10gms
curd : 1 cup
Clove: 5
Onion: 75gms
Garlic: 10gms
Pepper seed: 10gms
Coriander powder: 10gms
Chakke: 4
Cardamom: 5
Salt for taste

Method of Preparation:

Remove the husk of onions and cut into small pieces. Remove the husk of garlic. Grind all this adding ginger. Rub the fish well over a stone and wash in clean water and cut into small pieces. Then smear salt to all the pieces of fish and fry in a pan with oil and keep in a plate. Keep a vessel on the oven and pour some oil into it and put clove, chakke, pepper and fry well. Then add grinded mixture of garlic and ginger. Then add pungent powder, coriander powder to this and fry well. Then add grinded onion, curd and stir well with a ladle. Put the fish pieces one after the other when it begin for boiling. Boil the fishes till it becomes smooth. Then serve putting down the vessel.

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.