Meen Thala (fish head curry) Recipe

fish curry garcinia

Preparation

Meen Thala (fish head curry)
Serves : 4
Cooking Time : 45 minutes

Preparation
Boil 6 cups of water adding a pinch of turmeric powder, salt and garcinia cambogia. Add the fish heads to the mixture and cook well. In another pan, add oil, mustard and fenugreek seeds (allow to crackle). Add chopped ginger, garlic, and onions. \

Sauté swell until raw smell dissipates. Add chili, turmeric and coriander powders and combine well with onions. Then add the coconut milk. When it starts boiling, add the cooked fish heads along with garcinia cambogia.

Adjust the gravy consistency using the stalk in which the fish was cooked. Spread some curry leaves and add salt for taste. Keep on low flame for few minutes. Serve hot with kappa or rice.

Ingredients

7 fish head pieces (nenmeen, vatta or Ayala/mackerel)
1 tsp mustard seed
½ tsp fenugreek seed
3 chopped onions
8-10 chopped garlic
2 tbsp chopped ginger
2 ½ tbsp red chili powder
½ tsp turmeric powder
2 tbsp coriander powder
3-5 garcinia cambogia soaked in warm water for 5 minutes
curry leaves
coriander leaves
1 cup thick coconut milk
coconut oil for cooking

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