Method:

1. Peel the skin from small onions,slice them thin, then slice garlic.Heat oil in a kadai – add garlic first saute for 2mins.
   
2. Then add small onion,saute till it turns transparent, then add tomatoes saute till mushy and raw smell leaves.
   
3. Add curry leaves and keep cooking until the entire mixture becomes mushy.Meanwhile rinse dryfish well and keep it soaked in warm water for 10mins.Drain the water.
   
4. Add dry fish along with red chilli powder,saute for 2mins then add water till immersing level.
   
5. Cook covered for 5mins.Press the dryfish with a laddle to check if its cooked.If its soft then its cooked.
   
6. Amma suggested to remove the bone and discard at this stage so did as per her instruction though this step is optional.Keep cooking in medium flame.
   
7. Cook until all the moisture is absorbed fully and the mixture becomes like a thokku.
   

Serve with phulka or pulao.

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My Notes:

• The consistency is purely your choice, you can make it gravy kind too.
• I used country tomatoes which is juicy.
• Adding small onions gives great flavour, so I recommend adding small onions.
• Rinse the dry fish well so remove the extra salt.
• No need to add salt as dry fish itself has more salt in it.
• Dry fish is the best lactating medicine.