My Kitchen

Ingredients

• Egg ( 2, boiled, shelled )
• Onion ( 3 sliced )
• Tomato ( 1 sliced )
• Green chilly ( 2 sliced )
• Ginger ( a small piece chopped )
• Garlic ( 1 chopped )
• Curry leaves
• Salt ( as required )
• Oil ( 1 table spoon )
• Coriander powder ( 1 table spoon )
• Chilly powder ( 1 tea spoon )
• Turmeric powder ( 1/2 tea spoon )
• Thick coconut milk ( 1 cup, onnaam pal )
• Thin coconut milk ( 2 cup, randaam pal )
• Garam masala powder ( 1 tea spoon )
• Mustard seeds ( 1 tea spoon )

Process

Heat oil in a nonstick pan.

Add mustard seeds, onion, ginger and garlic.

Fried it until they turn golden brown .

Add tomato, green chillies and curry leaves in to it.

And fry for another minute.

Add chilly powder, coriander powder, turmeric powder, garam masala and fry for 30 seconds.

Add thin coconut milk in to it and reduce to low flame.

Cook for 3 minutes and stir occasionally.

Keeping fire on low, add the thick coconut milk and the eggs.

Add salt, bring to just one boil and remove from fire.

If you boil too much, the coconut milk will curdle so be careful.

Serve with appam, ari pathiri, chappathi etc.

I got this recipe from Vanitha.



Ingredients

• King Fish ( 1/2 Kg Sliced )
• Small Onion ( 5 small )
• Ginger ( 1/4" )
• Garlic ( 4 medium cloves )
• Tamrind Soaked in Water ( as required )
• Turmeric Powder ( 1 tea spoon )
• Red Chilly ( 2 )
• Vinegar ( 2 drops )
• Curry Leaves ( as required )
• Coconut ( 1/4 grated )
• Coconut milk ( 1/2 cup )
• Fennel Seed ( a pinch )

Process

Clean fish, paint vinegar on fish pieces and keep aside.

Heat 1 tea spoon oil in a pan.

Add grated coconut and fennel seed.

Keep stirring until coconut become brown.

Allow this to cool.

Grind this along with onion, turmeric powder, soaked tamrind, red chilly, ginger and garlic to form a paste.

Heat oil in pan.

Add the paste and stir.

Add fish and salt.

Mix carefully.

Add enough water and close lid.

Cook in medium flame.

Finally add coconut milk, cook for some more time.

We can serve this with rice.