Fish Head

100.00 / 500gm

Out of stock

100.00 / 500gm

Ingredients :

Fish head pieces (Nenmeen /King Fish,Vatta / Bluefin Trevally are best for this curry, or you can try
with Ayala /Mackerel  ) :
6 pieces
Kudampuli /Fish Tamarind:
3-5(soaked in warm water for 5 mins)
Water : 6 cups

Onions :
3 (finely, chopped)

Garlic :
8-10 cloves (crushed)

Ginger :
1″ piece (crushed)

Red Chilli Powder :
21/2 tbsp or to your spice level

Turmeric Powder :
1/2 tsp

Turmeric Powder :
1/2 tsp

Coriander Powder :
2 tbsp

Semi Thick Coconut Milk :
1 cup
Mustard Seeds :
1 tsp

Fenugreek Seeds :
1/2 tsp

Curry Leaves :
2 sprig

Coconut Oil :
2 tbsp

How to make Meen Thala Curry – Fish Head Curry :

1. In a pan, boil 6 cups of water and add a pinch of turmeric powder, salt and kudampuli /Fish Tamarind. To this add the fish heads; cover and cook well.
2. In a cooking vessel (preferably in ‘Kalchatti’ an Earthen pot), add oil and splutter mustard seeds and fenugreek seeds.
3. Add crushed ginger, crushed garlic and chopped onions. Saute them well till the raw smell disappears and onions turn translucent and light brown color.
4. Now add red chilly powder, turmeric and coriander powders and combine it.(Note : Take care not burn the spices)
5. Now reduce the flame to medium- low, Add the coconut milk.When it starts boiling add the cooked fish heads along with kudam puli; check and adjust the salt; swirl the pan in such a way that all the fish head pieces totally immersed in the gravy. Close and cook it for 5-8 mins(approx) or till the fish head completely absorbs it.
6. Open the lid and add some curry leaves, drizzle little coconut oil and keep covered for 10-20 minutes, let the flavor set.
7. Delicious Meen thala curry /Fish head Curry is ready. Serve with steamed rice, Kappa or with Appam…Enjoy!

Additional information

Weight .500 kg

Main Menu