Meen Thala Curry / Fish Head Curry

Ingredients:

1/2 kg meen thala / fish head
3-4 kudampuli pieces / gambooge
1 tbsp ginger, crushed
1 tbsp garlic, crushed
4 green chillies
1 sprig curry leaves
2- 2 1/2 tbsp kashmiri chilli powder
3/4 tbsp coriander powder
1/2 tsp turmeric powder
1 big tomato, chopped
1 tsp mustard seeds
1 tsp fenugreek seeds
1 green chilli, finely chopped
3 shallots, sliced
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
salt to taste
coconut oil, as required

Preparation:

  1. Clean and wash well the fish head and keep it aside.
  2. Wash and soak kudampuli in little water and keep it aside.
  3. In a bowl, soak together kashmiri chilli powder, coriander powder and turmeric powder adding little water for 10 minutes.
  4. Heat a large manchatti / clay pot and add 2-3 tbsp coconut oil and splutter mustard seeds.
  5. Reduce the flame and add fenugreek seeds and curry leaves and mix well.
  6. When colour starts to change, add crushed ginger, garlic and 4 slit green chillies and saute well.
  7. Blend the soaked chilli masala to a paste adding little water and add to the pan and mix well till raw smell goes and oil separates.
  8. Add salt and chopped tomato and mix well. Add kudampuli pieces and mix well.
  9. Then add water as required and boil well. Adjust the salt.
  10. Add cleaned fish head and cook covered at medium-low flame till done, turning in between.
  11. Heat 1 tbsp coconut oil in a pan and add 1 finely chopped green chilli, shallots, chopped ginger and garlic and saute till brown.
  12. Reduce the flame and add 1/2 tsp chilli powder and mix well.
  13. Switch off the flame and add to the curry…Serve with rice, kappa etc…

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