Fish pongal & meen varutha curry ( tamil nadu village sea food cuisine )

Ingredients

1)Fish Pongal:

• 250 g boneless Seer fish ( vanchiram )
• 1 cup raw rice
• 1 tablespoon moong dal
• 1teaspoon peppercorns
• 1 spring curry leaves
• 1/4 teaspoon turmeric powder
• 1 teaspoon fennel powder
• 3 tablespoon coconut oil
• 3 cups coconut milk
• 1/4 cup water
• Salt to taste

2)Meen Varutha Curry:

• 250 g boneless fish
• 1/4 teaspoon turmeric powder
• 1 teaspoon fenugreek powder
• 1 tablespoon crushed peppercorns
• 3 tablespoon gingerly oil
• 1 teaspoon mustard seeds
• 5 garlic cloves
• 1 cup grated coconut
• 8 green chillies, chopped
• 100 g small onions
• Salt to taste
• 1 cup water
• 2 teaspoon tamarind paste, dissolved in 1/4 cup water
• 1 spring curry leaves

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Preparation

• 1)Fish Pongal:
  Soak raw rice and moong dal together for 10 minutes. Cook rice and dal together with turmeric powder and coconut milk till done and sticky. Cook the boneless fish with 1 tablespoon coconut oil, 1/4 cup water and salt. Reserve fish stock for later use. Heat a thick - bottomed kadai with oil. Add peppercorns, green chillies and curry leaves. Saute slowly for 3- 5 minutes. Now add the cooked fish along with the stock and allow it to boil. Transfer the cooked rice and dal mixture to the kadai and mix well. Allow the mixture to simmer for a few minutes. Serve hot with pickles.
• 2)Meen Varutha Curry:
  Fry grated coconut, onions, garlic , curry leaves and green chillies in 1 tablespoon oil and grind together to a fine paste. Mix this paste with tamarind solution and keep aside. Heat remaining oil in a kadai and temper with mustard seeds . Now add ground masala and fry well. Add turmeric powder, salt to taste, fenugreek powder and crushed peppercorns to the masala paste and add 1 cup of water ( you can adjust the consistency with more water ). Cook on a medium heat for 5 - 8 minutes. When the curry is done, add boneless fish pieces and simmer for a few minutes . Serve with rice.