Fish head curry

Ingredients 

1 red snipper fish
2 cups tamarind  juice
3tsp fenugreek seeds
3tsp fennel seeds
2-3 green chilies
11/2 cups chopped onions
2tbsp ginger paste
1tbsp red chili powder
1tbsp turmeric powder
Salt to taste

1 cup coconut milk
3tsp cumin seeds
8-10 curry leaves
2tbsp  chopped garlic
11/2 cups chopped tomatoes
2tbsp oil
1tbsp fennel powder
1tbs cumin powder

Method

Heat oil in a pan, add fenugreek seeds ; cumin seeds,  fennel seeds, curry leaves, green chillies,  chopped garlic fry and then add chopped onions, chopped tomatoes fry and then add ginger paste and saute. Add red chili powder, fennel powder, turmeric powder, cumin powder and salt cook for a few minutes then put tamarind juice and coconut milk. Cover the pan and cook for about an hour now add the fish head and cook for 25 minutes  or till done.
Garnish with fried ladys finger and serve hot with rice

Brownie cake

Ingredients 

2 cups flour
4 cups castor sugar
1cup butter
10 eggs
1cup coco powder
3/4 rth cup walnuts
1/2 tsp baking powder
1/2 tsp salt
2tsp vanilla essence

Method 

Sift flour, baking powder, and the coco powder.
In a bowl, mix butter, vanilla essence  and sugar until creamy. Add the salt,  now gradually mix in the  eggs one by one. Add in the flour  and fold well to form a smooth mix.
Add 3/4 rth of the walnuts  and mix
well.
Grease a baking pan and pour the mixture, sprinkle the rest of the walnuts on top.
Bake in a moderate oven for  30 to 40 minutes till done