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Kallu Shaap Meenthala Mulakittathu
Fish Head - 1/2 Kg ( I used Etta Meenthala/Cat Fish Head)
Onion Sliced - 3
Tomato roughly sliced- 2
Ginger - 1" piece
Tamarind - 1 lemon size (soaked in water)
Turmeric powder - 1/2 Tsp
Red Chilly powder - 4 Tbsp
Crushed Mustard - 1/2 Tsp
Garlic crushed - 5
Curry Leaves - 2 -3 Sprigs
Salt - as requied
Coconut Oil/Oil - 4 Tbsp
Preparation
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).
Note
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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Preetha