- Grind coconut,fennel seeds with very little water till smooth. Heat oil in a pan. Fry the fenugreek seeds briefly. Add the pearl onions and saute till wilted. Add in the green chillies and tomatoes along with some salt and cook, stirring occasionally, till the tomatoes ooze out water and is totally wilted. Add the powders and saute till a cooked aroma comes. Add enough water to cook the the fish and bring it to boil. Add the fish and cook till done. Finally add the ground paste and give a good mix. Switch off - do not boil after adding the paste. Sprinkle with curry leaves and leave to rest for 15 minutes before serving with rice.
Thenga arachameen curry
#myrecipe
By Radha Nelanti
Mar, 28th
496
Servings
4 persons
Cook Time
1 hr
Ingredients
11
- 13
Ingredients
- Fish
- Oil
- Fenugreek
- Onion
- Green chillies
- Tomato
- Salt
- Red chilli powder
- Corinader powder
- Turmeric
- Curry leaves
- Fennel powder
- Coconut powder
