Meen Thala currry, kerala shappu curry, meen curry , kallu kappa
Serves : 4 Cooking Time : 45 minutes
Ingredients
Fish head pieces -7 ( nenmeen,vatta are good for this if you don’t have try with Ayala/ mackerel )
Mustard seeds – 1 teaspoon
Fenugreek seeds -1/2teaspoon
Onions chopped- 3 nos
Chopped garlic – 8-10
Chopped ginger – 2 tablespoon
Red chilly powder – 21/2 tablespoon
Turmeric powder -1/2teaspoon
Coriander powder – 2 tablespoon
Kudampuli / Garcinia gummi-gutta -3-5( soaked n warm water for 5 mins)
Curry leaves / Coriander leaves
Thick coconut milk – one cup
Coconut oil for cooking
Preparation
Boil 6 cups of water and add a pinch of turmeric powder, salt and kudampuli. To this add the fish heads. Let them cook well.
In another pan add oil and splutter mustard seeds and fenugreek seeds. Then add chopped ginger and garlic and onions .Saute them well till the raw smell disappears. Now add chilly,turmeric and coriander powders and combine it well with the onions.Then add the coconut milk.When it starts boiling add the cooked fish heads along with kudam puli.Adjust the gravy consistency using the stalk in which the fish was cooked.Spread some curry leaves and add salt for taste.Keep it on low flame for few mins.Serve it hot with Kappa or Rice.
Thattikuttu 