How to Cook Fish Head Properly — Kerala Style
Fish heads are flavour-packed and nutritious. Here is how to clean, prepare, and cook fish head the proper Kerala way — including meen thala curry, roast, and soup.
Which Fish Heads Are Best?
- •Sura (Shark) — The most popular fish head in Kerala; large, meaty, and gelatinous.
- •Neymeen (Seer Fish) — Mild, sweet flavour; ideal for light curries.
- •Kora (Jewfish / Croaker) — Very meaty head; great for hearty curries.
- •Avoli (Pomfret) — Smaller head; good for individual portions.
- •Karimeen (Pearl Spot) — Small head but very flavourful in coconut curries.
How to Clean Fish Head
- 1Rinse the fish head thoroughly under cold running water.
- 2Remove the gills using scissors or a knife — they are bitter and should always be discarded.
- 3Scrape off any remaining scales from the collar area.
- 4Make 2–3 shallow cuts on the thicker parts so marinade or curry penetrates well.
- 5Rub with salt and turmeric; let rest for 10 minutes before cooking.
- 6Rinse once more before adding to the curry or pan.
Method 1 — Meen Thala Curry (Fish Head Curry)
- 1Heat coconut oil in a clay pot (manchatti). Add mustard seeds, curry leaves, shallots, and tomato.
- 2Add ground coconut paste with coriander, chilli, and turmeric.
- 3Pour in water and tamarind or kudampuli (Gamboge). Bring to a gentle boil.
- 4Add the cleaned fish head. Cover and simmer on low for 15–20 minutes.
- 5Finish with a drizzle of raw coconut oil and fresh curry leaves.
Method 2 — Fish Head Roast
- 1Marinate fish head with chilli powder, turmeric, pepper, ginger-garlic paste, and salt.
- 2Heat coconut oil in a wide pan. Place fish head and sear on medium heat for 5 minutes each side.
- 3Add sliced shallots, curry leaves, and a splash of water. Cover and cook for 10 minutes.
- 4Finish on high heat to get a dry, slightly crispy coating.
Tips for Best Results
- •Always remove the gills — they make the dish bitter.
- •A clay pot (manchatti) gives the curry an authentic earthy taste.
- •Kudampuli (Gamboge / Malabar tamarind) is the traditional souring agent for Malabar fish head curry.
- •Do not stir too vigorously — fish heads are delicate and will break apart.
- •Order fish head with the collar for extra meat and flavour.
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