Home » Thani Nadan » Neymeen Curry

Butter fish – 1 kg
Chilly powder – 2 tbsp
Turmeric powder – 1/2 tbsp
Corriander powder – 1 tbsp
Onion – 8
Coconut – 1
Green chilly – 5
Mango – 1
Salt, Curry Leaves – as needed
Tomato – 1

Preparatory method:
Grind ingredients 2 – 7 well. In a earthern vessel, add the grinded mixture, and water to cook for the fish. Add green chilly, salt, curry leaves and mango to this. When this boils add the fish pieces to this. When the fish is cooked, add the sliced tomatoes. Allow the curry to boil well and attain a quite thick consistency. Add curry leaves to it. If mustard is added, the taste can be enriched.

Comments are closed.