Pulicha Keerai, aka gongura leaves or rosella leaves chutney. For those who love sour notes, this is it. My fav.

To make (ingredients are estimates).
Pluck the leaves from the stems and simmer in water to soften. Throw away the first water. Otherwise, I’m afraid chutney will be over sour.
Pour a little more water, simmer and mashed the leaves.
Set aside.
In a pan/wok, heat 2 tbsp oil.
Sauté chopped shallots.
Add dried chillies, mustard seeds and coriander leaves.
Tip in the mashed leaves.
Add salt.
Stir and dish out.
For a non vegetarian version, fry dried shrimps or anchovies alongside shallots.
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Sorrel leaves (sayur asam) fish curry.
Ingredients: bawal putih/white pompret (3 pcs, cut into 2)
4 shallots
5 garlic
I inch ginger (pound roughly)
2 tbsp fish curry powder & 1 tsp turmeric powder (mix with water for a paste),
curry leaves
1/4 cup coconut milk
1 tsp halba/fenugreek seeds
4 tbsp oil
salt for taste.

Method
Simmer sorrel leaves with water(to remove excessive sourness), drain and keep aside. Fry pounded garlic, ginger and shallots with fenugreek seeds. Add curry paste and fry till oil splits.

Pour 2 cups of water and gently drop fish inside.
Simmer to cook.
Add sorrel leaves, curry leaves, coconut milk and season with salt.
Simmer for another 2 mins and remove from heat.
#SorrelFishCurry
#FishCurry
#SourLeaves
#NavaKrishnan
#navascooking