Inji mathi | Dahi machhi | Shark cutlet

HOW TO PREPARE: - Wash and clean the fish and cut it into pieces of your desire size. Finely chop the ginger. Now take a mud pot and put in the tamarind juice, ginger, red chilly powder, turmeric powder, curry leaves and salt to taste. Mix all the ingredients well and then cook for five to ten minutes. Cook till the water thickens and becomes half. Now add the mathi and cook till the fish is half done. Put in the grated coconut. Now mix the coconut well so that it blends into the gravy but be careful and don’t break the fish. Cook till the water evaporates completely and only thick gravy is left. Turn of the flame and then pour oil on top. Garnish with a little bit coriander and serve.

HOW TO PREPARE : - Make a paste of the onion and keep it aside. Now take the fish and wash it well and cut it into cubes. Take the flour and put it in a plate. Roll each cube in the flour so that its evenly coated on all sides. Take a frying pan and pour two tablespoons oil and put in the fish. Fry on a high flame till the fish turn golden brown. Remove from oil and pat dry the extra oil with some paper towels. Now add the remaining oil and when its very hot add the cardamom, cinnamon and bay leaf. Sauté briefly and put in the ginger, onion, red chilly powder, turmeric and cumin. Sprinkle a little water if needed. Fry for a while or till the raw smell of the masala leaves. Blend the curd and pour it in. Simmer and cook till the oil begins leaving the edges of the pan. Put in the fish cubes, sugar and salt to taste. Mix well and cook till the gravy is thick and is a dark golden brown. Remove from flame and serve with plain white rice.

HOW TO PREPARE : - Take the fish pieces and apply red chilly powder, turmeric and salt on it and cook in a little water. When the fish is cooked yet firm remove from flame and drain all the water. Mash the fish and set it aside. Take a blender and add the onion, green chilly, ginger, garlic and grind coarsely. Take a frying pan and pour in 2 tablespoons of oil. Add this coarsely ground paste and sauté till the raw smell leaves. Turn of the flame and add the mashed fish and black pepper powder. Mix all the ingredients well and make small balls out of this mixture. Beat the two egg whites in a bowl. Now dip these balls into the egg white and roll them over the bread crumbs so that they are evenly coated on all sides. Heat oil enough for deep frying and when the oil is very hot fry these balls in sets for four or five. Keep turning them over so that they are cooked evenly. Fry until golden brown and then remove and pat dry all the extra oil. Garnish with onion rings and lemon wedges and serve.