This dish is traditionally made with pomfrets but I have found that any whitewater fish like salmon, haddock, bekti works wonderfully well. Of course they have to be filleted and deboned and made into neat squares. With pomfrets not being available always I have mostly used salmon and bekti.

8 to 10 pcs of fish, wash and apply salt and a little garlic/cumin/green chilli paste.
2 onions , finely chopped
2 tomatoes, cut into pieces
2 tablespoons of garlic/cumin/green chilli paste
1/2 cup chopped coriander
1/2 cup apple cider vinegar / wine vinegar /sugarcane vinegar (any one)
1/4 cup sugar
3 eggs
1 cup rice flour OR gram flour (both give good results)
2 onions sliced and fried brown (for garnishing)
salt to taste
Take a deep non-stick pan and fry the onions in the oil just a little till they turn pink. Add the garlic/cumin/green chilli paste and saute for a minute. Next add either the rice flour or the gram flour OR if you prefer a little of both (which is what I do) and saute continuously till roasted. Add about 4 cups of water and whisk the mixture till well blended all the while leaving it on the fire. You will need to keep stirring as the liquid will thicken. Allow it to come to a boil. Now add the fish slices and the tomatoes and allow it to simmer gently till the fish is cooked through.
Take the 3 eggs and adding the vinegar and sugar to it beat them well. Gently pour over the cooked fish sauce. Holding the pan from both sides gently shake it so that it is blended.......but the fish does not break up. Garnish with the fried onions and the chopped coriander.
It is mostly eaten with yellow rice. A fresh salad too is a great accompaniment.

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