Meen Thala Curry Recipe

Fish Head - For Fish Head Lovers

 Are you someone who likes fish head curry? Well, I have a person at home, who loves fish head - from ayila to neymeen!

 Common Fish Head Used for Making Kerala Style Fish Thala Curry

Neymeen (Seer fish / King fish) head is the most popular and prized for these recipes.

Other options include Vattameen ( Travelly), Choora ( tuna),  Sheelavu ( Baracuda), Vela Para and 

Ask the fishmonger to cut the head into 2–3 pieces for even cooking.

🍛 Version 1: Kottayam Style Neymeen Fish Head Curry (with Kodampuli)

Ingredients:

• Neymeen fish head – 1 large (cut into 2–3 pieces)
• Shallots – 8–10 (sliced)
• Garlic – 6 cloves (sliced)
• Ginger – 1-inch (sliced)
• Green chillies – 3 (slit)
• Curry leaves – 2 sprigs
• Coconut oil – 2 tbsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Kodampuli (Malabar tamarind) – 2–3 pieces (washed and soaked in warm water)
• Chilli powder – 1½ tbsp
• Coriander powder – 1 tbsp
• Turmeric powder – ½ tsp
• Black pepper powder – ½ tsp (optional)
• Salt – to taste
• Water – 1½ to 2 cups

Method:

1. Soak kodampuli in warm water for 10 minutes.
2. In a clay pot (chatti), heat coconut oil. Add mustard seeds, let them splutter, then add fenugreek seeds.
3. Sauté shallots, garlic, ginger, green chillies, and curry leaves till light brown.
4. Lower the heat and add chilli, turmeric, coriander, and pepper powders. Sauté on low flame till raw smell goes (don’t burn the spices).
5. Add soaked kodampuli and the water it was soaked in. Pour more water as needed.
6. Bring to a boil, then add the fish head pieces. Simmer covered for 20–25 minutes till the fish is cooked and gravy thickens slightly.
7. Drizzle a little fresh coconut oil and add curry leaves before turning off the heat.
8. Let it rest for 1–2 hours before serving – tastes better over time.

🥥 Version 2: Coconut-Based Neymeen Fish Head Curry (Typical Kerala Style)

Ingredients:

Neymeen fish head – 1 large (cut)

• Grated coconut – 1 cup
• Shallots – 5 (sliced)
• Garlic – 5 cloves
• Ginger – 1-inch
• Green chillies – 2 (slit)
• Curry leaves – 1–2 sprigs
• Coconut oil – 2 tbsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Turmeric powder – ½ tsp
• Chilli powder – 1 tbsp
• Coriander powder – 1 tbsp
• Tamarind – small gooseberry-sized ball (or substitute with one piece kodampuli)
• Salt – to taste
• Water – as needed

Method:

1. Grind coconut with turmeric, coriander, and chilli powder to a smooth paste using minimal water.
2. Soak tamarind in warm water and extract juice.
3. In a clay pot, heat coconut oil. Add mustard and fenugreek seeds. Once they splutter, sauté shallots, garlic, ginger, green chillies, and curry leaves.
4. Add the ground coconut paste and fry for 2–3 minutes on low flame.
5. Add tamarind extract, salt, and enough water to make a thick curry.
6. Bring it to a boil. Gently add fish head pieces and simmer covered for 20 minutes till the fish is cooked and flavors meld.
7. Finish with a drizzle of coconut oil and fresh curry leaves.
8. Let it rest for at least 30 minutes before serving.

🌾 Best Served With:

• Kerala red rice or steamed white rice
• Kappa (tapioca)
• Appam (especially with coconut version)