மீன் Thalai விருந்து 🔥

Ingredients

• 1 large Fish Head (cleaned, eyes intact, about 500 g)
• 2 medium Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 1 Green Chili (slit lengthwise)
• 1 piece Drumstick (Moringa Pods) (cut into 2‑3 sections)
• 1 tablespoon Tamarind Paste (dissolved in ½ cup warm water)
• 10 leaves Curry Leaves (fresh)
• 2 tablespoons Chili Powder (preferably Kashmiri for color)
• 1 teaspoon Cumin Powder (roasted)
• 1 teaspoon Turmeric Powder (ground)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Rock Salt (coarse)
• ½ cup Vegetable Oil (for deep sautéing)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Heat Oil Over Wood Fire

   Light the wood fire until you have a steady medium‑high flame. Add ½ cup vegetable oil to the hot pot and let it heat for about 30 seconds.

   Time: PT5M

2. Temper Curry Leaves

   Add the fresh curry leaves to the hot oil; they should sizzle and release aroma within a few seconds.

   Time: PT1M

3. Caramelize Onions

   Add the sliced onions and sauté, stirring frequently, until they turn deep golden brown and caramelized.

   Time: PT10M

4. Cook Tomatoes

   Stir in the chopped tomatoes and cook until they break down and the oil separates from the mixture.

   Time: PT5M

5. Add Spices and Chili

   Add the slit green chili, chili powder, cumin powder, turmeric powder, black pepper, and rock salt. Stir well and cook for a minute until fragrant.

   Time: PT5M

6. Prepare Tamarind Water and Add Liquid

   In a small bowl, dissolve 1 tbsp tamarind paste in ½ cup warm water. Pour the tamarind water into the pot, then add enough additional water to just cover the spices (about 2 cups).

   Time: PT2M

7. Simmer Fish Head

   Gently place the cleaned fish head into the pot, bring the mixture to a boil, then reduce to a gentle simmer. Cook for 20 minutes until the meat is tender and the broth is infused with flavor.

   Time: PT20M

8. Add Drumstick Pods

   Add the drumstick pieces and continue simmering for another 10 minutes until they are soft but still hold shape.

   Time: PT10M

9. Finish and Garnish

   Turn off the heat, sprinkle chopped fresh coriander leaves over the curry, and give a final gentle stir.

   Time: PT2M

10. Serve

    Serve the hot fish head curry with steamed rice or fresh roti, allowing guests to enjoy the broth and tender fish meat.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g