Senai Kizhangu / Suran Poriyal

Ingredients:
Senai Kizhangu / Suran - 1 lb
Onion - 1 ( chopped )
Red chilli - 3
Green chilli - 2
Curry leaves - few
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Grated coconut - 2 tbsp
Turmeric powder - 1 tsp
Oil 1 tbsp
Salt to taste.

Method:

• Remove the skin from senai kizhangu, wash and cut into small size pieces & put it into the water.
• Cook the vegetable in water with turmeric powder and salt. Cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
• Heat the oil add mustard seed,urad dhal,channa dhal after few seconds,add onion ,chillies and curry leaves.
• Fry until golden brown.Now add cooked senai kizhangu ( suran ) then stir for few minutes in low heat.
• Now add grated coconut and remove from flame.
  Garnish with corriander leaves.

It goes well with sambar,rasam and curd rice.

King Fish / Vanjaram fish Fry

Ingredients:
King Fish - 1/2 kg (5 pieces)
Chilli powder - 2 tbsp
Turmeric powder - 1 tsp
Pepper powder - 1/2 tbsp
Ginger garlic paste - 1 tbsp
Lemon juice - 1 tbsp
Oil - 4 0r 5 tbsp
Salt as required.

Method:

• Mix all the ingredients except oil and make a paste with some water.
• Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.
• Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.

Fish fry ready.

Serve hot as a side dish with steamed white rice, curry, sambar rasam etc.