Clay pot Kerala style sura meen/shark fish curry.
To make: pan fry 1 1/2 tsp halba/fenugreek seeds with 3 sprigs of curry leaves.
Remove, pound/powder it and keep aside.

Heat 3 tbsp of oil in clay pot. Saute 1/2 tbsp ginger paste,
1/2 tbsp garlic paste and
5 smashed shallots.

Add 1/2 tsp halba/fenugreeks seeds,
1 tsp mustard seeds,
stir,
add 1 tbsp plain chilli powder and 1 tbsp fish curry powder.
Fry over low heat without burning,
add 10 pcs of fish,
10 ladies fingers and
pour enough water.
Add 1 tsp turmeric powder and season with salt.

Gently stir and simmer to cook both.
Pour 1/2 cup thick coconut milk mixed with tamarind/Assam.
Heat through,
add powdered mixture,
2 tbsp gingerly oil and
2 sliced green chillies.

Gently stir,
remove from heat and close with cover.
Keep aside for about 1 hour before serving.

Note: adjust ingredients as per taste.
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Fried Brinjal With Spicy Sweet Sambal/Gravy (Vegetarian)
http://www.nava-k.com/2015/06/fried-brinjal-with-spicy-sweet.html
#CookWithNavaK #vegetarianfood

Fried bawal/ black pompret with coriander ginger dip.
To make: clean,de-gut and score on both sides of fish.
Rub with 1/2 tsp turmeric/kunyit powder,
1 tsp rice flour and
1 tsp corn flour.
Deep fry and place on a plate.

For the dip:
chop 1/2 inch ginger,
3 garlic,
1 green chilli,
1 cili padi/birds eye chilli and
2 sprigs coriander leaves.
Season with fish sauce, palm sugar, lime juice and salt (as per taste).

Serve with fried fish.
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