Meen Thala Curry

A toddy shop specialty, the fish head curry is very well known among the said circles! Even otherwise, it's a treat to be tried.

Ingredients
150 gm fish head cleaned well
2 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric
5 tsp coconut oil
½ tsp fenugreek seeds
4 tsp ginger julienne
4 tsp garlic chopped
100 gm shallots chopped
10 gm green chillies split lengthwise
1 sprig curry leaves
3 pieces of Kokum soaked
Salt for taste
5 tsp coconut oil
½ tsp mustard seeds
½ tsp jeera
4 tsp shallots crushed
2 tsp garlic crushed
3 pieces dried red chillies
1 sprig curry leaves for garnish

Preparation
Wash the fish head well and keep aside
In a pan dry roast the chilli powder, coriander powder and turmeric without using any oil
Take some coconut oil, splutter the fenugreek seeds and sauté the ginger, garlic, shallots, chillies and curry leaves
When this turns brown, add the roasted spice powders and some water
To this, add the kokum juice and salt as per taste and let it boil. Once the gravy boils add the washed fish head to this
Simmer till the gravy thickens and the fish gets cooked. Remove from the fire
Make a tadka using the remaining coconut oil, mustard seeds, jeera, shallots, garlic, red chillies and curry leaves. Add this mix to the fish curry