Spicy Fish head and Tail Curry (with Cambogia/ Malabar Tamarind) Kerala Style ( Kudampulli ettu Meen Thalayum Vaalum Mullaku Curry vechathu)

I know that fish head curry is an essential dish in Singapore, Malaysia, India and Chinese cuisines and they are varied from its taste, ingredients and cooking method. Spicy Fish head curry (with Cambogia/Malabar Tamarind) is a famous and traditional recipe from Kerala, India. Also it is an eye catching item for me from Kerala Toddy Shop Menu 😀
When I get a big and fresh fish from market, I prepare on the same day this spicy curry with its head and tail, and give some major job to my hands and tooth 😉 yeah! Sitting with this meen curry chatti (fish curry with clay pot) gives me a special feeling of my mom’s presence and back home memories 😀 Yeah! that’s the speciality of Kerala cooking! or mom’s dishes taste 🙂
This spicy curry is a super and tempting combination with Kappa (tapioca) or Puttu or boiled rice, make a try and enjoy 🙂

Recipe Type Kerala/ Seafood Side dish
Cooking and Preparation Time 45 minutes
Serving to 3 to 4

Ingredients For Spicy Fish head and Tail Curry (with Cambogia/Malabar Tamarind) Kerala Style

Ingredients Quantity Notes
Fish Head (Use Any big fish head/ I used Seer/King Fish/ Ney Meen) and Tail 500 g Cut and clean into medium size pieces
Coconut oil 3 to 4 Tablespoon Adjust as per your taste
Shallots/ pearl Onion 5 to 6 Skinned and Chopped Finely
Garlic 5 Fat Cloves Skinned and Chopped Finely
Ginger 1 Inch Fat Root Skinned and Chopped Finely
Green chili 2 to 3 Numbers Slit length wise
Malabar Tamarind/ Cambogia ( kudampuli ) 4 to 5 Numbers Clean and soak in ¼ cup water for 15 minutes
Kashmiri Chili Powder 3 Tablespoon Adjust as per your taste
Roasted Fenugreek Powder ¼ Teaspoon
Turmeric powder ½ Teaspoon
Coriander Powder 1 Tablespoon
Black Pepper Powder  ½ Teaspoon
Salt As per Your Taste
Water as required for Gravy
Curry leaves A hand full

Method For Spicy Fish head and Tail Curry (with Cambogia/Malabar Tamarind) Kerala Style

fish head curry kerala style method picture (640x480)
1. Mix all the spices in two tablespoons water and make a paste form. Keep aside.
2. Heat oil in a pan or clay pot. Add chopped ginger, garlic, small onion, green chili and some curry leaves. Fry well.
3. When its golden brown, add spices paste and roast until its raw smell goes away.
4. Add water and salt as per your taste. Add soaked kudam pulli (Gamboge) with water, mix well and allow it to boil.
5. When boiled well, add fish head and tail pieces one by one (make sure the pieces are dip in the gravy). Cover and cook next 15 to 20 minutes in a low-medium heat.
6. Uncover the pan, taste curry and add salt if required. Don’t stir the curry with spoon. It will break up the fish head so just take the pan and rotate slowly.
7. When the gravy slightly thickens, turn off the heat sprinkle some coconut oil and garnish with fresh curry leaves.
8. Serve hot or cool with Kappa or Puttu Or boiled rice. Enjoy 🙂

P1090043 (640x481)

It is a spicy curry, adjust spices (chili and pepper) as per your taste.

keep curry for 2 to 4 hours for setting purpose, it tastes better.

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