fish egg omelette

fish eggs-fresh
onion-1 medium size-chopped into tiny pieces
green chillies-2 to 3-chopped
grated coconut-1/2 cup
salt
oil

wash fish eggs in a bit of water,take care not to break it up.Saute onion.till golden brown,add green chillies and toss for a minute.Remove from heat and add to the fish eggs,along with grated coconut.Mash everything together till its a smooth mix.Add salt to taste.Heat a tava to high and coat with a bit of oil (use coconut oil).Press the mixture down into a dosa like state with a spoon.Turn down heat and let it cook for a while.Turn it over and cook on the other side.When both sides are slightly brown,remover from heat and serve hot.
Do not overcook the eggs.It needs to be a bit soft in the centre of the omelette

banana stem pickle

banana stem tender -cut into small bits and par boiled
garlic pods-as many as you like
green chillies-5-cut into bit size pieces
mustard-whole
ginger fresh-julienned
sugar
salt
oil
vinegar

par boil the banana stem and keep aside.Hear oil,splutter mustard,add garlic,green chillies and ginger,and toss for a minute.switch off flame.Add sugar and salt,banana stem and mix well.pour vinegar to cover mixture and bottle.