4 fennel bulbs

1 carrot

2 tomatoes

1/2 cup (125 ml) olive oil

1/4 teaspoon fenugreek seeds

1 tablespoon cumin seeds

1/4 teaspoon ajwan seeds

2 bay leaves

1 ounce (30 g) chopped fresh ginger

1/2 tablespoon cumin powder

1/2 tablespoon coriander powder

1 teaspoon black pepper

1/4 teaspoon hing

1 cup (250 ml) coconut milk

1/2 teaspoon salt

1 teaspoon black pepper

Fresh cilantro to garnish


What to do;

Cut off the top leafy part of the fennel and the bottom part and discard. Peel off the outer layer of the fennel and slice the bulbs sideways into two pieces. Steam the fennel halves in a basket over boiling water for about 8 to 10 minutes or until the fennel is soft.

Chop carrots and steam for 10 minutes. Slice the bottoms of the tomatoes and score the top skin crosswise. Immerse tomatoes in boiling water for 5 minutes. Cool off slightly. Remove the skin and the seeds and chop.

In a medium sauce pan heat olive oil. Add fenugreek seeds and sauté until brown. Add cumin seeds, ajwan seeds and stir. Add bay leaf and fresh ginger and stir for a few seconds. Add cumin powder, coriander powder and hing and sauté for a couple of minutes while stirring. Add coconut milk. Cover and cook on low heat for a few minutes.

In a blender, puree carrot and tomatoes for 10 seconds. Add purred mixture to the simmering coconut sauce. Add salt and pepper, stir, and cook for 5 minutes. Carefully transfer fennel halves into the sauce one by one. Lower heat, cover, and simmer for 5-7 minutes. Serve fennel bulbs with extra sauce on the side and garnish with fresh cilantro.


Schedule Appointment