Spicy 'Meen thala curry' or Kerala fish head curry, in 15 minutes
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
1 kg fish pieces with the head portion (either Indian salmon or king fish)
3 tbsp coconut oil
½ tsp mustard seeds
½ tsp fenugreek seeds
10 shallots (chopped)
1 ½ tsp ginger garlic paste
2 green chillies
3 sprig curry leaves
3 tbsp red chilli powder
1 1/2 tbsp of coriander powder
½ tsp turmeric powder
Salt to taste
750 ml water
5 pieces camboge (also known as kudampuli or Malabar tamarind)
¼ tsp fenugreek powder
Method
Step 1:
Cut, clean and wash the fish head, then set it aside. If you struggle with it, request the fish monger to do it for you.
Step 2:
Soak the tamarind in a small bowl and let it sit.
Step 3:
Heat an earthen clay pot and add three tablespoons of coconut oil. Once the oil is hot, add the mustard seeds.
Step 4:
Lower the flame, add the fenugreek, and then saute for a few seconds.
Step 5:
Add the chopped shallots and saute them over a medium flame until the colour changes.
Step 6:
Add the ginger-garlic paste, slit green chillies, and one sprig of curry leaves. Sauté until the raw smell of the ginger-garlic paste dissipates.
Step 7:
Lower the flame and add the red chilli powder, coriander powder, and turmeric powder. Mix well and sauté for a few seconds. Be careful not to fry or burn the mix.
Step 8:
Add 1/2 cup of water and mix until a smooth paste forms. Keep the flame on medium. Add the rest of the water and mix well.
Step 9:
Now add soaked tamarind into the mix. Adjust the salt according to taste.
Step 10:
Add the fish head pieces one by one and two sprigs of curry leaves. Cover and cook for two minutes over a medium flame.
Step 11:
Cook for another 6 to 7 minutes over a low flame. Swirl the pot occasionally. Add the fenugreek powder in between.
Step 12:
Open the lid and boil over a low flame for another 4 to 5 minutes, then turn off the flame.
Kerala special Meen Thala curry is now ready to be served. It pairs well with hot rice and tapioca.
Notes:
- For the best flavour, it is recommended to use a clay pot for this recipe.
- It is a spicy recipe. So add or reduce chilli powder according to your taste. You can substitute red chilli powder with Kashmiri chilli powder or paprika to bring down the heat.
- Keep this curry closed for at least 30 minutes before serving, so the gravy absorbs all flavours.
Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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