Mackerel Curry

1. Mackerels 4 noes
2. Red chillies long 7-8 noes
3. Coriander seeds ¾ tbsp
4. Pepper corns 10-12
5. Methi seeds ¼ tbsp
6. Oova ¼ tbsp
7. Coconut ½ noes
8. Tamarind Lime size
9. Turmeric powder ½ tbsp
10. Green chillies slit 2noes
11. Onion sliced ½ noes
12. Ginger ½ inch
13. Salt To taste
14. Oil 2 tbsp

• Clean the fish and cut to 3 peices.
• Roast ingredients from 2-6 and cool it then add coconut tamarind and turmeric make ground masala
• Heat oil in a handi, fry light onions, ginger and
green chillies. Add ground masala & water to make
thick gravy
• Add fish and cook till done

Seer fish fry or bangad Fry

1. Seer fish 1/2 kg
2. Turmeric powder ¼ tbsp
3. Corn flour 4 tbsp
4. Red chilly powder 2tbsp
5. Vinegar 1 tbsp
6. Salt To taste
7 Oil For frying

• Wash and clean the fish pieces
• Mix the ingredients 2-6 and form a fine paste
• Marinate the fish with the paste for an hour
• Heat oil in frying pan and shallow fry

Sambar for Idli

Ingredients

3 tsp coriander
1 ½ tsp jeera
¾ methi (Fenugreek)
½ turmeric powder
5 pepper corns
½ tsp tamarind paste
8 curry leaves
1 tsp mustard seeds
2 tbsp granted coconut
4 red chillies
1 tomato, chopped
1 tsp brown sugar
¾ tsp urud dal
2 tsp whole channa dal
2 Onion – cubic cut

Method:
Roast and blend all ingredients except tomato, onion and brown sugar, add water to make a very watery soup like consistency.
Add chopped tomato and onion and bring to boil, add brown sugar and salt to taste.
Season with mustard seeds and curry leaves. Serve with idli, dosa, or vada.