Fish Pulusu

Ingredients

Cat Fish - 3 lbs
Onion - 1 medium size
Tomato - 1
Tamarind Pulp - 1 cup
Ginger & garlic paste - 1tsp
Clove- 2
Cinnamon - 1/4 inch stick
Elachi - 1
salt - to taste
Chilli powder - 1 tsp
Dhania powder - 1 tsp'Turmeric - 1/4 tsp
Methi powder(dry roast the seeds & powder) - 1/4 tsp
Coconut Powder - 3 tsp
Cilantro - 1/4 cup finely cut
Oil- 4 tsps


Method:

Clean the cat fish properly and squeeze excess water. (Tip : You can wash with little salt and turmerix to get rid of fishy smell).
In a pan heat 2 tsp oil. Once oil is heated add clove, cinnamon and elachi
Add finely cut onion, tomato, salt, ginger and garlic paste and let it cook until raw smell goes.
Once the above mixture cooked properly, add coconut powder and let it cool down.
Grind the onion mixture by adding salt, chilli, dhania, turmeric powder. You can add little water to grind it smoothly.
Heat the remaining oil in the same pan and add above onion mixture. (Tip: You can season with half finely cut onion and half tomato)
Add tamarind pulp and little water to dilute the mixture and let it boil.
Check salt and spices taste. Adjust accordingly.
Add fish pieces carefully to above mixture and close the lid.
This should cook in 15 min on medium flame.
Finally garnish with cilantro.
I served this with brown rice. Goes well with Chapati or White rice as well.

Vankaya mudda kura

Dry roast (quantity doesn't matter.. if there is any left over, can be used later for other curries)

Sesame seeds
Peanuts
Urad dal
Channa dal
Cumin seeds
Fenugreek seeds

Ingredients:

Mustard seeds - 1/4 tsp
Green chillies - 6
Onion - small finely cut
Turmeric - 1/4 tsp
Dhania powder - 1/2 tsp
oil- 3 tsp
Salt - 3/4 tsp
Chinese egg plant - 4
Crushed garlic - 2
Cilantro - 3 strings
Water - 1/4 cup

Method:

Heat the pan with 3 tsp of oil
Once oil is heated, season with mustard seeds
Once mustard seeds popping up, add green chillies and onion. Saute them until raw smell goes
While the onion& chillies are frying, grind the items specified under dry roast into coarse powder.
Cut chinese egg plant into 3 inches and make a slit in between to look evenly
Add egg plant now along with salt and turmeric. Close the lid and cook them under very low flame.
Once the eggplant is half cooked, sprinkle coarse powder that you just powdered (you can grind the powder ahead of time to save time) .
Mix the egg plant properly to coat the powder to all the veggies.
Sprinkle 1/4 cup of water to cook well. Close the lid
This should be done in 10 -15 when cooked under very low flame.
Before turning off the flame, sprinkle crushed garlic and finely cut cilantro and cook for another 2 min .