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

Khecheri:- 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.