Monday, September 9, 2013

Kallu Shaap Meenthala Mulakittathu

  1. Fish Head - 1/2 Kg ( I used Etta Meenthala/Cat Fish Head)
  2. Onion Sliced - 3
  3. Tomato roughly sliced- 2
  4. Ginger - 1" piece
  5. Tamarind - 1 lemon size (soaked in water)
  6. Turmeric powder - 1/2 Tsp
  7. Red Chilly powder - 4 Tbsp
  8. Crushed Mustard - 1/2 Tsp
  9. Garlic crushed - 5
  10. Curry Leaves - 2 -3 Sprigs
  11. Salt - as requied
  12. Coconut Oil/Oil - 4 Tbsp
  • In a cooking vessel, (preferably a Manchatti/ Kalchatti, an 'Earthen Pot'), heat coconut oil, fry onions till translucent and soft. (do not brown it).
  • Add tomato, ginger, curry leaves, saute for 5 minutes, till tomato gets softened.
  • Add turmeric powder , red chilly powder and salt. When the raw smell goes , add the fish head.Mix well.
  • Now add the tamarind water (Squeeze the tamarind pulp well). Add half cup water , mix well, close the lid and let it boil.
  • If you feel water/gravy it not enough add 1/4 cup water and boil it nicely, until the gravy it thickened.
  • Add curry leaves, garlic and crushed mustard, Mix it and let it cook for only 2 minutes. Immediately off the flame.(DO NOT LET IT BOIL).
  • This is a very hot curry. You can either increase or decrease the amount of red chilly powder. You can also use Kashmiri Red Chilly Powder.
  • While preparing this catfish head curry, it is a must that we add crushed mustard , otherwise it will not taste good.
  • If you think your gravy has become more watery, you can 1/4 - 1/2 cup of thick coconut milk.
  • Once you add crushed mustard to the gravy, DO NOT LET IT BOIL(Very Important), or else the gravy will taste sour (Bitter). 
  • You can any fish like ayila/mackerel, or any big fish.

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