Black Channa & Dry Fish (கருவாட்டு) Curry

Ingredients:

For Curry:
Horsegram/BlackChanna-2 cups - Soak overnight Pressure-cook with salt.
Coconut pieces - ½ Cup
Sambar Pd - 1 tsp
Tamarind - to taste
Onion - 1 big
Tomato - 1 big
Cilantro - some
Potato - 1
Small Brinjal - 3-4
Jeera - ½ tsp
Mustard - ½ tsp
Channa and Urad Dal - 1 tsp each
Curry Leaves
Red Chillies - 2
Ginger & Garlic Paste - 1 tbsp

For Dry Fish (கருவாட்டு)
Dry Fish (Nethili-நெத்திலி preferably) - 2 Cups
Chilli Pd – 1 tsp
Turmeric – ¼ tsp
Salt
oil

Method:
Wash and Marinate dry fish for an hour with chilli Pd, turmeric pd and salt
Shallow fry till crispy with oil before or during the below procedure.

Grind cocnut, sambar Pd, tamarind, onion, tomato, and cilantro, salt

Take oil in a pressure cooker, fry mustard, jeera, curry leaves, urad dal, channa dal, red chillies, ginger and garlic Paste.

Once g&g paste is fried well, add the ground masala. Fry for a while.
Add eggplant and potato.

Add cooked channa with the water to the right consistency, Taste and add Salt if required since the channa is already cooked with salt.

Pressures cook again or cook in low heat till the vegetables are done. (I usually pressure-cook again. Texture of channa doesn't change even if you pressure cook twice.)

After the curry is ready, add the fried fish to it. And that's it and simmer it for 5 mins.

Serve with rice.