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Main Course

Fish Head (Meen Thala) Curry

Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

500 g Fish Head — cut into medium size pieces , any big fish
1 nos Onion — chopped
8-10 nos Garlic pods — crushed
1 inch Ginger — crushed
4-5 nos Green chilly slit length wise
4-5 nos Tamarind kudampuli
1 / Fenugreek seeds
1 / Turmeric powder
2 tbsp Chilli powder
1 tbsp Coriander powder
1 / Pepper powder
Water, as needed
Curry leaves
4 tbsp Coconut oil
Salt, as needed

Preparation

Step 1
Heat the oil in a wide pan, allow to crackle fenugreek seeds and add ginger, garlic, onion, green chilly, curry leaves. cook it, stirring till the raw smell goes.
Step 2
Next, add all powders and cook it, stirring for 2-3 minutes.
Step 3
Add warm water, tamarind and salt.When it starts to boil, add cleaned fish head into the pan and Stir everything together thoroughly. Put the lid on and cook the fish pieces on low heat for 7-10 minutes.(Check occasionally ).
Step 4
The Fish Head ( Meen Thala ) Curry with boiled Kappa or Rice.
Step 5
Adjust the spices according to your choices.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Fish Head (Meen Thala) Curry

Ingredientsfor 4 servings

500 g Fish Head — cut into medium size pieces , any big fish
1 nos Onion — chopped
8-10 nos Garlic pods — crushed
1 inch Ginger — crushed
4-5 nos Green chilly slit length wise
4-5 nos Tamarind kudampuli
1 / Fenugreek seeds
1 / Turmeric powder
2 tbsp Chilli powder
1 tbsp Coriander powder
1 / Pepper powder
Water, as needed
Curry leaves
4 tbsp Coconut oil
Salt, as needed

Preparation

Step 1
Heat the oil in a wide pan, allow to crackle fenugreek seeds and add ginger, garlic, onion, green chilly, curry leaves. cook it, stirring till the raw smell goes.
Step 2
Next, add all powders and cook it, stirring for 2-3 minutes.
Step 3
Add warm water, tamarind and salt.When it starts to boil, add cleaned fish head into the pan and Stir everything together thoroughly. Put the lid on and cook the fish pieces on low heat for 7-10 minutes.(Check occasionally ).
Step 4
The Fish Head ( Meen Thala ) Curry with boiled Kappa or Rice.
Step 5
Adjust the spices according to your choices.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.