Tuna Curry ( Amma's special)

Ingredients:  

    1small can of Tuna
    2 Aubergines
    2 Tomatoes
    1 onion
    3 pulps garlic
    4 tablespoons fish curry masala
    2 baby manggoes
    1 table spoon Curry leaves
     half table spoon cummin, mustard and fenureek seeds
    3 tablespoons vegetable oil
    salt to taste

Method of cooking:

1. First cut the aubergine and tomato each in to 4
2. Cut the onion and garlic finely
3. Heat the pan and add oil when the oil is hot add onions and garlic and the mixed seed and fry until golden brown then add tomatoes and aubergines. Stir for 2 minutes and add half cup of water mixed with masala and pour into the pan and stir add salt and  add the young mangoes and let it boil.while the mixture si boiling add the curry leaves and cover the pan for 3 minutes and until the aubergine is tender. Taste the curry  and off the fire. Now tasty curry is ready to serve with rice, chapatti or bread.


 Other vegetables can be added  as you like, to make the curry more tastier.

Spinach Stew.

  When amma cooks leafy vegeis, she used to choose very young and tender ones with their roots. She clean those leafy vegetable with the roots and cut those vegies with the roots. she use to add anchovy, dried chillies, garlic, ginger, onion and the mixed spices.

Ingredients:  1 stalk spinach young and tender ones

                    3 pulps garlic

                     1 medium sized onion.

                     2 table spoons cleaned anchovy

                     3 dried chilles

                     3 table spoons of vegetable oil

Method of Preparation:

     First heat up the Pan and pour  cooking oil, then add the mixed spices and let them pop up.
add minced oninis, gar;lic pulps, dreid chilles and anchovy and stir until golden brown, and add tyhe washed and cut spinash in to the mix stir for 2 minutes by adding salt to taste and add quarter cup water and let the vege  to boil. when the mixture star to boild , stir agin and swithed off the fire and serve the spinach with rice.

AMMAS COOKING

            When I think of my mum, only her mouth watering recipes reminds me of her simple dishes. The very simple dishes which amma frequently prepares simply and easily are the Gado- gado and Rojak.  The very Uniq thing about my mum is she was born and raised in a Malay Kampung in Pasir Panjang Sitiawan. During her younger days she said she used to play on the sea shore which was  near by her house.
      Amma's( mum's) childhood environment was totally different than  most of the Tamil children. She was raised among the Malays in a Kampung , due to that, she was well versed in  the language, which she spoke fluently and also the cooking. she prepared most of the dishes using home grown or herbs and vegetables  which are available around the house and its surroundings.  Amma used Tamarind  or other preservatives to make the curry or soup sour. she used only authenthic flavours  such as young mangos,limes and 'belimbing buluh" various type of savour fruits. Amma's best curry is fish or sardine in which she used only baby mangoes for the sour taste.

    The dialect in which she spoke people might mistaken her for a Malay women if they did not  notice her.But after married to my dad amma picked the authenthic Indian cookies and cakes recipes from neighbours and relatives.