I learnt this dish from one of my friends,who had invited us to a quick breakfast,and I was really fascinated by the combination of the breakfast served.Crunchy French loaf with this curry.It really was tasty,not too hot, mild spice,and the blend of coconut milk was amazing. Simple and super!So do try and send me your comments.
4 lamb brains
2 tsp.ginger garlic paste
2 green chillies chopped
1 onion chopped fine
1 tsp.chilli powder
1/2 tsp.turmeric powder
1 tsp.garam masala powder
1 tomato chopped
1/4 cup coconut milk
1/4 tsp.pepper powder
Curry leaves
1/2 tsp.fennel (saunf)seeds
1 tblsp.ghee /butter
Salt to taste
Coriander leaves for garnishing

Method
First clean and wash the brains.(if possible remove the membranes). Next boil for 5 minutes in a pinch of turmeric powder.Remove from water and cut into desired size.
Heat oil in a pan,when heated add fennel seeds and curry leaves.Next add chopped onions and green chillies and saute till the onions are light pink. Add tomatoes and the ginger-garlic paste with turmeric and salt and cook till tomatoes are soft.Add chill powder, garam masala and the pepper powder and saute for another two to three minutes. Next gently add the cut brains and the coconut milk and simmer for 5-7 minutes.
Garnish with coriander leaves.
This can be served with rice,French loaf,chappathis,stringhoppers,hoppers.

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