J2, my second son, had a dental checkup yesterday. The dentist said that his baby tooth in front had to come off , since the permanent tooth had started coming out from under that. So if we didn't remove the baby tooth, it would be growing lopsided...
So off it came, in under a minute, and since it was already wobbling a
bit, J2 did'nt kick up a big fuss...my, he sure is growing up!

He was peeved only about one thing..".Umma, that was my favorite tooth!!"
"what?you have a favorite tooth?for what reason?"
"well...I used to play with that tooth whenever i got bored..flicking it back and forth..it used to provide me with loads of entertainment....."......

I thought I'd share a typical spicy mallu fish curry recipe today with you all
which is also J2's favorite curry too!!



Fish ( cubed)

(salmon or pomfret) 250 gms
Dried red chillies 15
Or Red chilli powder 3 tbsp
Turmeric powder 1 tbsp

Salt to taste
Mustard seeds 1 tsp
fenugreek seeds 1 tsp
Curry leaves a stalk
Shallots or onions

sliced thin 100 gms
Tomato chopped 1 large
Green chilly slit 2 or 3

Kodampuli 1 or 2 pieces

(kodampuli is kokam or dry mangosteen..)
Coconut oil 4-5 tbsps
ginger crushed 1 tbsp


1. Take a pan (preferably earthenware, or clay) and heat.

2. Pour oil, add mustard and fenugreek seeds. When it starts spluttering, add curry leaves.

3. Add onions, green chillies,and ginger. Saute well.

4. When onions are wilted,add tomato slices, and saute again for 2 minutes.

5. Grind together the red chilly, turmeric powder and a few fenugreek seeds and mustard seeds.along with 1 tbsp water. (this step is optional..but if you do grind, it will increase the flavour of the curry and make it thicker)

6. Add the ground masala to the pan, mix well, and add the fish pieces and the kodampuli.

7. Cover, and boil till the fish is cooked, and the curry is not too watery.

8. Serve hot with rice, or puttu , or appams.

If you pour one tsp of coconut oil onto the curry just before serving(when steaming hot) that would increase the flavour even more.

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