Fish Head Curry Kerala Style — Meen Thala Curry

• 1 large fish head (neymeen or avoli), cleaned and halved
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 1 small raw mango (or 3 pieces kodampuli)
• 2 tsp chilli powder
• 1 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp fennel powder
• 2 green chillies, slit
• 1 small onion, sliced
• Ginger, garlic and curry leaves
• 2 tbsp coconut oil
• Salt to taste

Prep: 15 minutes | Cook: 35 minutes | Total: 50 minutes | Serves: 4

1. 1Rinse the fish head thoroughly under cold running water.
2. 2Rub turmeric and salt all over and let it sit for 5 minutes.
3. 3Rinse again before adding to the curry — this removes excess blood and reduces strong odour.

You can order the fish head already cleaned from Onsup. Just mention it when ordering.

1. 1Heat coconut oil in a claypot or deep pan. Add sliced onion, ginger, garlic and green chillies. Sauté until soft.
2. 2Add chilli powder, coriander powder, fennel powder and turmeric. Stir on low heat for 2 minutes.
3. 3Pour in thin coconut milk. Add raw mango or kodampuli. Bring to a gentle simmer.
4. 4Slide in the fish head. Spoon gravy over it. Cover and cook for 15 minutes.
5. 5Add thick coconut milk. Do not boil after this — just heat through for 5 minutes.
6. 6Add curry leaves, swirl the pan and serve.

• •A claypot gives the best flavour. If using a steel pan, add a tsp of coconut oil at the end.
• •Do not stir aggressively — fish head breaks apart easily.
• •Raw mango gives a fresher tang than kodampuli. Use whichever you prefer.
• •Always cook on low to medium heat when coconut milk is in the pan.

Serve with kappa (tapioca), plain rice or Kerala red rice. The thick gravy is especially good with freshly cooked white rice and a side of pickle.