Kerala Toddy Shop curry or Kerala Shaap curry a traditional and authentic non-vegetarian recipe made of fish head. Usually fish head must be preferred of some big fish. i preferred Ayla / Mackerel/ King fish as it is rich with omega – 3 fatty acids which can reduce heart diseases as well as any another illness. The main part is that mackerel has lots of vitamins in it and i prefer to give atleast once in a month to my family. I know mackerel is very smelly but when you all will try this recipe then you will never avoid Aila / Mackerel / King fish. Fish head cooked in coconut milk with a spicy and little tangy flavor makes this recipe different from all other recipes. Try out in your kitchen and give me your valuable comments.
Ingredients:
- Any big fish head – 2 nos
- Onion – 2 nos sliced
- Ginger – 2tbsp crushed
- Garlic – 2tbsp crushed
- Chili powder – 2tsp
- Turmeric powder – 1/2tsp
- Corrriander powder/ malli podi – 4tsp
- Curry leaves – 6 to 7leaves
- Tamrind/ kudampuli – 3nos
- Coconut milk – 1cup
- Mustard seeds/ rai – 1tsp
- Fenugreek seeds – 1/2tsp
- Oil – 1tsp
- Salt as per taste.
Method
- In a Kadai, add fish head, little turmeric powder, chili powder and salt. add tamrind and 2cups of water. Keep it for boiling.
Meen Thala Curry-Fish Head Boiling in Tamrind water
- When water starts to boil, low the flame and cook fish till it turns soft. switch off the flame and keep it aside.
- In another Kadai, add oil, splutter mustard seeds and fenugreek seeds.
- Then add sliced onion and little salt. when onion turns slightly pink, add ginger – garlic paste and saute till onion turns slight brown in color.
Meen Thala Curry-Onion Ginger Garlic Saute
- Low flame and add chili powder, turmeric powder, corriander powder, curry leaves and adequate salt. saute till raw smell goes from the masala powder.
- Now add cooked fish along with remaining water along with tamrind. Cook till the gravy starts to get thick.
- When the gravy turns thick, add coconut milk and mix well.
Meen Thala Curry
- Just turn off flame as soon as the gravy starts boiling.
Meen Thala Curry Kallu Shappu Special
- Any big fish head – 2 nos
- Onion – 2 nos sliced
- Ginger – 2tbsp crushed
- Garlic – 2tbsp crushed
- Chili powder – 2tsp
- Turmeric powder – 1/2tsp
- Corrriander powder/ malli podi – 4tsp
- Curry leaves – 6 to 7leaves
- Tamrind/ kudampuli – 3nos
- Coconut milk – 1cup
- Mustard seeds/ rai – 1tsp
- Fenugreek seeds – 1/2tsp
- Oil – 1tsp
- Salt as per taste.
- In a Kadai, add fish head, little turmeric powder, chili powder and salt. add tamrind and 2cups of water. Keep it for boiling.
- When water starts to boil, low the flame and cook fish till it turns soft. switch off the flame and keep it aside.
- In another Kadai, add oil, splutter mustard seeds and fenugreek seeds.
- Then add sliced onion and little salt. when onion turns slightly pink, add ginger – garlic paste and saute till onion turns slight brown in color.
- Low flame and add chili powder, turmeric powder, corriander powder, curry leaves and adequate salt. saute till raw smell goes from the masala powder.
- Now add cooked fish along with remaining water along with tamrind. Cook till the gravy starts to get thick.
- When the gravy turns thick, add coconut milk and mix well.
- Just turn off flame as soon as the gravy starts boiling.
- Hot and Spicy Fish Thala Shaap Curry is ready to serve. goes well with brown rice and Rice Puttu.
Hot and Spicy Fish Thala Shaap Curry is ready to serve. goes well with brown rice and Rice Puttu.
