SHARK FISH, HYACINTH BEANS WITH VEGETABLES CURRY

 Mochakottai, suraameen, vegetables curry

A:

1 dried chilly broken

½ tsp mustard seeds

¼ tsp fenugreek seeds

¼ tsp cumin seeds

B:

1 onion sliced

3 pips garlic sliced

2 green chilly sliced

1 piece ginger sliced

Curry leaves

C:

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

Coriander leaves

½ tsp gingerly oil

METHOD:

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

NOTE:

This curry taste better for the next day.