Thenga aracha meen curry

Ingredients:
Fish- 2 fillets (I used tilapia fillets)
Green chilly-3-4, sliced lengthwise
Garlic-2, chopped
Kudam puli/Cocum/Kokum-2
Curry leaves-2 sprigs

For grinding:
Pearl onion-3
Grated coconut-1/2 cup
Turmeric powder-1/2 tsp
Chilly powder-1.5 tsp
Coriander powder-1/4 tsp

For seasoning:
Mustard seeds-1/2 tsp
Pearl onion-2, sliced
Coconut oil-2 tsp 

Method:

1. Clean fish and cut into medium pieces
2. Soak kudam puli in 1/2 cup of water.
3. Grind the ingredients listed to a fine paste by adding 1/2 cup of water.
4. Heat 1 tsp oil in a pan (clay pot) and add garlic and green chillies. Saute for 2 minutes add ground coconut paste, kudam puli along with water and salt. Bring it to boil and add fish. (Add 1cup water  if you need more gravy). Cook covered until the fish is cooked. Open the lid, add curry leaves and  simmer for 5 more minutes.
5. In another pan add 1 tsp of oil splutter mustards and add pearl onion saute until onions are brown, add this into the fish curry. Serve hot with rice or kappa
   

Kappayum meenum.

Egg roast with green chillies and pepper powder

Ingredients:
Boiled eggs-4, halved
Green chillies-3-4, slit lengthwise
Onion-2, medium sized, thinly sliced
Tomato-1, diced
Pepper powder-1/2- 1 tsp
Ginger-1/2 inch piece, chopped
Turmeric powder-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves- 1 sprig
Oil
Salt
Method:
Heat oil in a pan, splutter mustards and curry leaves followed by onion, green chillies, curry leaves, ginger and salt. Saute till the onions start to turn slight brown. Add turmeric powder, pepper powder, tomato and stir for 10 more min. Finally add sliced egg and fry for few minutes. Serve warm.