Mochakottai, suraameen, vegetables curry
1 dried chilly broken
½ tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp cumin seeds
1 onion sliced
3 pips garlic sliced
2 green chilly sliced
1 piece ginger sliced
1 tbsp chilly powder
2 tbsp fish curry powder
½ tsp turmeric powder
(Add little water & make into paste)
100 gm hyacinth beans/mochakottai
(Pre-soaked for few hours & cooked)
1 potato cut
2 drumstick cut
1 brinjal/eggplant cut
1 big tomato cut
250 gm shark fish pieces
1 cup coconut milk
1-2 tbsp tamarind paste
Salt to taste
Oil for cooking
½ tsp gingerly oil
Heat up oil fry A, adds B fry until light brown.
Add C & stir until raw smell goes off.
Add some water, salt, when start to boil
add cooked hyacinth beans & potato.
When potato is cooked half way, add all
other vegetables cover continue to cook.
Then add tamarind paste, fish pieces.
Once fish is almost cooked add coconut milk
(Don’t let the coconut milk to over boil)
Add gingerly oil & mix, sprinkle coriander leaves
Serve with plain rice, bread etc...etc