Kerala Fish Head Curry

Recipe by
Total Time:
45 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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

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.