FISH HEAD CURRY-TODDY SHOP STYLE

By quality food products

Neymeen (Seer Fish), Ayala other fish of your choice

Head Pieces: 500 gm

Quality Fish Masala

1½ Teaspoon

Quality Red/Kashmiri Chili Powder

2 Tablespoon or as per taste

Quality Turmeric Powder

½ Teaspoon

Quality Coriander Powder

2 Teaspoon

Quality Mustard Seeds

1 Teaspoon

Quality Fenugreek Seeds

½ Teaspoon

Kudampuli-Fish Tamarind (soaked in warm water for 10 mins)

3-5 As per taste

Finely Chopped Onions

3

Garlic (crushed)

10-12 cloves

Ginger (crushed)

Medium piece

Semi Thick Coconut Milk

1 cup

Curry Leaves

1-2 Sprigs

Oil

2-3 Tablespoon

Salt

To taste

Water

About 6-7 cups

  • Pre time

    1 hr

  • serves

    4

  • difficulty

    Difficult

  • Neymeen (Seer Fish), Ayala other fish of your choice : Head Pieces: 500 gm
  • Quality Fish Masala : 1½ Teaspoon
  • Quality Red/Kashmiri Chili Powder : 2 Tablespoon or as per taste
  • Quality Turmeric Powder : ½ Teaspoon
  • Quality Coriander Powder : 2 Teaspoon
  • Quality Mustard Seeds : 1 Teaspoon
  • Quality Fenugreek Seeds : ½ Teaspoon
  • Kudampuli-Fish Tamarind (soaked in warm water for 10 mins) : 3-5 As per taste
  • Finely Chopped Onions : 3
  • Garlic (crushed) : 10-12 cloves
  • Ginger (crushed) : Medium piece
  • Semi Thick Coconut Milk : 1 cup
  • Curry Leaves : 1-2 Sprigs
  • Oil : 2-3 Tablespoon
  • Salt : To taste
  • Water : About 6-7 cups
  • In a pan, boil Water adding a pinch of Turmeric powder, Salt and Kudampuli /Fish Tamarind. Mix well and add the Fish Heads.
  • Cover, cook well and set aside.
  • In a Kadhai (‘Kalchatti’ an Earthen pot preferred), heat oil on medium heat and add Fenugreek and Mustard seeds till they splutter.
  • Add crushed Ginger & Garlic, Curry Leaves and chopped Onions. Sauté till Onions become light brown color.
  • Now add Chilly, Turmeric and Coriander powders and mix.
  • Reduce the flame to low medium and add Coconut Milk. When it starts boiling add Fish Heads cooked earlier and Salt.
  • Mix, ensuring that the Fish Heads are fully immersed in the gravy. Cover and cook it for 6-8 minutes or till done.
  • Keep closed for a minimum of 25 minutes so that the curry absorbs all flavors.