Meen Thala Curry- Fish Head Curry, is a traditional preparation made of fish head. The fish head curry is very well known among the malayali’s all over the world. Even otherwise, it’s a treat to be tired. Toddy shop/ kallushap is the most popular thing in Kerala. This spicy fish head curry is cooked in coconut milk with a spicy and little tangy flavor, makes this dish different from all other dishes. The food served with toddy is very spicy and hot with chilies. The main dish is red fish curry and tapioca. So lets see the detailed recipe with step by step cooking pictures, scroll down to leave your valuable suggestions and feedback.
A toddy shop is a drinking establishment seen in some parts of India, particularly Kerala. Where toddy, a midly alcoholic beverage made from the sap of coconut trees, is served along with food. The food served with toddy is very spicy and hot with chilies. The main dish is tapioca with red fish curry. Toddy shops in Kuttanadu is with a variety of tasty dishes that range from river fish, sea fish to duck curry. All the toddy shops have set up a special zone or huts, eyeing families who desire privacy. Along with the mouth- watering dishes, the customers are provided with madhurakallu/ sweet toddy to quench their thirst. The people are more attracted with kallu shap cuisine, due to the freshness and taste of the food they serve.
Tips- I strongly recommend to use fresh squeezed coconut milk for the real authentic flavor and taste of the curry. Add or reduce red chilly powder and green chilies, according to your hot level. Keep this curry rest for 25 minutes before serving, so that the gravy will absorbs all flavors. Alcohol consumption is highly injurious to health.
How to Make Meen Thala Curry- Kerala Kallu Shap Style- Toddy shop style Fish Head Curry
Clean the fish head with salt and wash well in running water. Drain out and set aside.
In a clay pot add turmeric powder, kudampuli/ fish tamarind and salt. Add 2 cups of water and allow it to boil.
Add fish head to the boiling water, cover and cook until done.
Heat a clay pot with coconut oil, add mustard seeds and fenugreek seeds, allow it to splutter.
Add shallots, green chilies, curry leaves. Saute till shallots turn translucent and slightly brown color.
Then add crushed ginger and garlic. Saute them well till the raw smell disappears.
Now add red chilly powder, kashmiri chilly powder and coriander powder, keep the flame on low and saute it until the raw smell goes on.
Pour the fish cooked water along with fish tamarind. Keep the cooked fish head aside.
When the gravy turns thick, add coconut milk and combine well. Allow it to boil.
Now add cooked fish head and combine well gently. Simmer for 5 minutes and off the flame.
Serve hot along with rice and tapioca.
Enjoy!! Happy cooking and stay healthy.