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.

Items Required:

Fish: 250gms
Mustard: 5gms
Karibevu leaf: 5 petals
Ginger: 5gms
Dry chili: 2
Mustard: 5gms
Onion: 50gms
Vinegar: 1 spoon
Oil: 25gms
Green chili: 10gms
Coconut: 1
Salt for taste

Method of Preparation:

Remove the husk of coconut and grind and extract milk in a vessel. Cut onion, ginger, green chili into pieces. Rub fishes over a stone and wash in clean water. Then cut the fishes into small pieces. Grind dry chili with salt softly and smear to the fish pieces. Leave the fishes for seasoning for an hour. Remove the husk of onions and cut into pieces. Cut ginger into small pieces. Put the fishes into a pan with little oil and fry till it turns to brown shade. Fry the green chili, onion, ginger, curry leaf in a pan with little oil. Add fish pieces to this masala and then add the milk of coconut and boil till all the becomes soft. Then put vinegar, salt. After conforming due boiling add mustard and cloves duly frying in oil and serve hotly putting down the vessel.