Thala curry (fish head cooked in coconut milk)

This Kerala special curry should be savored preferably in a toddy shop. Made from special ingredients such as dried Kokum and coconut milk, this curry tastes spicy and yummy.

Thala Curry

Thala Curry – Kerala Special


Ingredients for Thala curry:

  1. King fish head (boiled in salt, turmeric powder, and tamarind water) – 1/ as per size
  2. Mustard seeds – 1 tsp
  3. Dried red chilly – 7-9 nos.
  4. Garlic paste – 2 tbsp
  5. Ginger paste – 2 tbsp
  6. Shallot paste – 1 cup
  7. Tomato – ½ cup
  8. Green chilly – 5-6 nod.
  9. Dried kokum – 8-9 pieces
  10. Turmeric powder – 1tsp
  11.  Chilli powder – 3- 4 tbsp
  12. Coriander powder – 4-5 tbsp
  13. Pepper powder – 2 tbsp
  14. Tamarind water – ¼ cup
  15. Fenugreek seed powder – 1 tsp
  16. Coconut milk – 1 cup
  17. Garam masala – 1 tsp
  18. Oil, salt, curry leaves – as required

Preparation for thala curry:

  • Heat oil in a pan.
  • Add mustard seeds.
  • Once it sputters add dried red chilly, garlic, ginger and shallot paste and sauté.
  • Now add green chilies, curry leaves and dried kokum and sauté again for a couple of minutes.
  • Salt, turmeric powder, chilly powder and coriander powder are then added and the mixture is allowed to heat for 2-3 minutes.
  • Once the masala mix is heated, add tamarind water and allow it to boil.
  • Now add pepper powder and fenugreek powder.
  • At the next step, add coconut milk and the fish head into this spicy masala.
  • Before covering it to cook add the chopped tomato and garam masala powder.
  • Once the head is cooked remove the pan from the heat and garnish with coconut oil and curry leaves.

This recipe will get you the exact taste. However, it is advised to taste it in the toddy shop when you visit Kerala to make the most of your trip.

lakshmiradha

lakshmiradha

writing is my hobby. I write from my experience and enjoy cooking and writing. I keep experimenting with dishes and try to find new tastes and new methods of cooking.

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