rasam cabbage stir fried with dal.
2 pieces (about 250g) Indian mackerel/tenggiri
1 tsp turmeric/kunyit powder
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 green chili - sliced thinly
1 red chili/2 birds eye chilies - sliced thinly
5 shallots - sliced thinly
1/2 inch ginger - sliced into thin stripes
1/2 tbsp lime juice
3 tbsp grated coconut
2-3 sprigs curry leaves
2 tbsp oil
Salt for taste
Simmer fish with enough water and turmeric till soft and tender.
Remove, cool down and flake it up.
Heat oil and saute chilies, shallots and ginger.
Add cumin and mustard seeds.
Stir and fry for another 1 min.
Add the rest of the ingredients.
Continue to stir and fry to combine all the ingredients together (another 3-4 mins)
Remove from heat.
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