Preserved Fish with Egg curry

Ingredients:-

Tuna Fish(Soorai meen)  - 1/2cup
Egg - 1 or 2
Onion - 2 Nos. Chopped
Tomatoes - 3 Nos. Chopped
Cumin seed - 1/2 tsp
Fennel Seed - 1/2 tsp
Oil - 2 to 3 tbl . sp
Green Chilli - 2 nos cut length wise
Chilli pdr. - 1tsp
Coriander pdr- 1tsp
Turmeric pdr - 1/4tsp
Tamarind - small marble size
Salt as required
Finely Cut Coriander leaves few
Finely cut curry leaves few


Grind together:-

Grated Coconut - 2tbl.sp
Cumin seed - 1tsp
Garlic 4 flakes

Method:-

Clean and wash tuna fish and keep aside.

Soak tamarind in warm water  and extract juice  and keep aside.

Heat oil in a pan, tamper cumin seed and fennel seed .  Add onion.  Fry till onion become transparent.

Add tomatoes and green chilli. fry till tomatoes  become soft.

Add chilli pdr, coriander pdr, turmeric pdr, ground masala, tamarind extract, salt  mix well and close the lid cook 15 to 20 min. in reduced flame.

Add tuna fish .  Mix well and cook for 5 min.

Add egg and cover the lid, cook for 5 min.

After that mix well and cook for 2 to 3 min. Add curry leaves and coriander leaves.

Now tasty preserved fish with egg curry is ready to server

This side dish  is suitable for rice or any  roti

Note:-

Adjust the water quantity and spice level according to your taste.

Any boneless preserved fish are suitable for this curry.