FISH HEAD CURRY-TODDY SHOP STYLE

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

Quality Food Products - FISH HEAD CURRY-TODDY SHOP STYLE

Pre time

1 hr
serves

4
difficulty

Difficult

Ingredients
How to prepare

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.

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