Ingredients:

Shrimp/pomfret darnes 600 gm
Chili powder 2.5 gm/ ½ tsp
Coriander leaves, chopped 30 gm/2 tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Eggs, whipped 2
Garlic, chopped 10 gm/2 tsp
Gram flour (besan) 25 gm/5 tsp
Green chili, chopped 4
Oil 45 ml/3 tbs
Sugar 25 gm/5 tsp
Tomatoes, chopped 225 gm/1 cup
Vinegar 120 ml/ ½ cup

For Khichdi:
Basmati rice 125 gm/ ½ cup
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Clarified butter (ghee) 15 ml/1 tbs
Fenugreek (methi) seeds 2.5 gm/ ½ tsp
Lentils 60 gm/ ¼ cup
Onions, sliced 60 gm/ ¼ cup
Turmeric (haldi) powder 5 gm/1 tsp

Method:

Apply salt to the fish and set aside for 10 minutes. Heat the oil in a kadhai and fry garlic till pink. Add cumin, coriander leaves, chillies and gram flour. Sauté together till light brown. Add the chopped tomatoes, 0.5 litre/2 cups water and cook for 4 minutes. Season. Add the fish and cook for 2-3 minutes. Remove from fire. Whisk the eggs with vinegar, then heat the mixture in another pan. Add to the fish and gravy. Return the kadhai to very low heat and cook for 6 minutes.

For Khichdi: Wash rice and lentils in plenty of water, then soak for 15 minutes. Fry onions in the ghee till brown. Add turmeric, cumin and fenugreek and sauté. Drain rice and lentils and add to the pan. Fry for 3-4 minutes. Add 360 ml/1 ½ cups boiling water, cover and cook till rice and lentils are well mashed, about 10-15 minutes.

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