Fish Kulambu

Ingredients

Fish - 1/2 kg
Shallots (Chopped) - 1 cup
Tomato (Chopped) - 1 cup
Garlic- 8 ( sliced)
Tamarind - 1 lemon size ( Soak in warm water and squeeze the juice  to 1 cup)
Chilli powder - 2 tsp
Corainder powder -  2 tsp
Cumin seed powder - 1 tsp
Pepper powder- 1 tsp
Hing - a pinch
Salt - as required
Gingelly/Olive oil - 2 tbsp
Curry leaves - 10
Mustard seed- 1 tsp
Fenugreek seeds - 1 tsp
Cumin seed - 1 tsp
Coconut milk - 1 cup
Mango - 1 ( cubed )

Preparation Method:

Tamarind Gravy:  Put all powders ( Chilli,coriander,cumin seed and pepper) , Hing and salt to the tamarind juice and mix well.
In a pan, heat the oil and put Mustard seeds,Fenugreek seeds,Cumin seed and then curry leaves. After those splutters, add the garlic and saute.
Then add the shallots and saute till it become translucent.Now add the chopped tomatoes and saute till it blends well.
Now add the prepared tamarind gravy to this and add the mangoes.
Close the lid and let it boils.
After it boiled for 5 mins add the fish pieces and close the lid , Cook for 10 mins.

Serve hot with White rice and Fish Fry.

Muttai Parotta

Ingredients:

Frozen Parotta- 2

Onion ( chopped ) - 1 cup

Tomato ( chopped )- 1/2cup

Ginger- Garlic paste- 1 tbsp

Garam masala powder- 1 tsp

Chilli powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/8 tsp

Salt- 1/4 tsp

Curry leaves - 10

Coriander leaves- a fistful

Egg-2

Olive oil- 1 tbsp

Preparation Method:

Cook the parotta and cut into small pieces using knife.

In a heavy bottomed pan, heat the oil and put the curry leaves when the oil is hot.

Now add the chopped onion and saute for a min.

Add the ginger garlic paste and saute for 2  mins.

Then add the chopped tomatoes and saute for a min.

Now add the chilli,coriander,turmeric and garam masala powders and mix well till the raw smell goes.

Sprinkle the salt over this and mix again.

Pour the egg over this and saute for a while and put parotta pieces and mix it well and mince it using the spatula.

Switch off the stove after egg cooked well.

Garnish with coriander leaves and Serve hot with Onion raita.