Thursday, August 7, 2014


Kerala style fish head curry is a very spicy, tangy and hot preparation with just a few ingredients. No onion or tomato is used in this. Kodampuli is mainly used in Kerala curries for the tanginess. It is difficult to find it in places other than Kerala. You may get them at the South Indian grocery stores. First time I had tasted this curry in my friend's place and fell in love with it as I love spicy food. It is better to cook this curry in coconut oil and use the traditional earthen pot "Chatti " to get the rustic flavours.

Fish head .. 1 -2 ( cut into big pieces 
Ginger ... 1 tbsp (grated)
Garlic .... 1 tbsp (crushed)
Curry leaves ... 1 sprig
Kodam puli ... 3-4 pcs (soaked)
Red chilli powder .. 2-3 tbsps ( add as per your spice level )
Coriander powder ... 1 tbsp
Garam masala powder .. 1/2 tsp
Turmeric powder ..1/2 tsp
Mustard seeds .. 1 tbsp
Methi / fenugreek seeds .. 1/2 tsp
Coconut oil or vegetable oil ...4-5 tbsps

Method :
1. Clean the fish head and marinate with salt and turmeric.
2. Heat oil in the chatti or a saucepan and add the tempering ingredients (mustard and methi seeds)
3. When they crackle, tip in the ginger and garlic and saute.
4. In a bowl take some water and add the spice powders and mix well.
5. After sauteing the ginger garlic add the water with spices and bring to a boil.
6. Next add the marinated fish head pieces.
7. Put the soaked kodampuli pieces, curry leaves and salt.
8. Add enough water and simmer to cook until the fish is done. (about 2 cups)
Serve this curry with plain boiled rice.

Note:  If you don't have kodampuli, you can use tamarind pulp/ kokum  If you are 
cooking in a chatti make sure to switch off the gas when the fish is almost done. Amazingly it keeps simmering for a long time after that also. 

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