Ingredients

• Fish Heads – 2 nos (approx 900 grams )
• Chilli Powder – 4 tbsp
• Coriander Powder – 1 tbsp
• Turmeric Powder – ½ tsp
• Fenugreek Seeds – ¼ tsp
• Ginger-Garlic Paste– 4 tbsp
• Kodampuli – 4 pieces
• Salt – to taste
• Water – 400ml
• Curry Leaves – 3 sprigs
• Coconut Oil – 4 tbsp
• Mustard Seeds – ½ tsp
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How to Make Kerala Fish Head Curry

• Remove the gills, upper and lower jaws. Cut into 2 halves through the centre and further to make bite size pieces.
• Wash and soak kodampuli (gambooge) in 100 ml boiling water till required.
• Mix turmeric, chilli and coriander powders in about 10ml water to make a smooth paste.
• Heat oil in a non-stick pan. Add mustard seeds, allow to splutter.
• Add fenugreek seeds sauté for 30 seconds.
• Add ginger-garlic paste, sauté on low flame till it becomes golden brown.
• Add curry leaves and sauté for a further 30 seconds till it curls.
• Add the curry powder paste and sauté, stirring frequently on low flame for about 7-10 mins., till it oozes out oil and rolls up to a lump.
• Add 600 ml water and kodampuli with its water, bring to boil. Transfer to the earthen pot with fish pieces arranged on it.
• Add more water if required, to cover the fish pieces with water.
• Bring to boil once, with lid on. Remove lid and simmer on low flame for about 30 mins and it is done.
• Best when served hot with steaming brown rice or mashed kappa.