Meen thala curry / Fish head in spicy gravy


Fish head clean   –   1 kg

Coriander powder – 2 tabsp

Chilli powder     –  3 tsp

Pepper powder – 1 tsp

Fenugreek powder – 1tsp

Turmeric powder – 1/2 tsp

Grated coconut   – 1 cup

Small onion    – 1/4 cup
Green chillies   – 3 nos
Ginger chopped – 1 tabsp
Garlic chopped   – 1 tabsp
Curry leaves
Salt to taste
Coconut oil

cambodge/ kokum/ kudam puli – 3-4 pieces soaked in water

Fry grated coconut and grind it. Keep this aside.

Clean and cut fish head in to pieces . Heat coconut oil in a earthen pot, saute onion, green chillies, ginger,garlic and curry leaves. When the onion turn light brown in colour, add soaked coriander powder, chilli powder, turmeric powder, pepper powder, fenugreek powder. Cook till the raw smell leaves. Now add cambodge along with soaked water. Now add extra water if needed. add fish head pieces and salt. When the fish is half cooked, add ground coconut paste. Close the lid and cook for sometime. when the gravy is thick, switch off the stove.

Heat oil in a pan and splutter mustard seeds. Pour on top of the curry.

11 thoughts on “Meen thala curry / Fish head in spicy gravy”

  1. Wow! Droolworthy curry favorite.

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