Meenthala & Kaya Curry -a wedding eve speciality in Vynthala.
This one is usually made on the night before a wedding when you have that fish heads left after making the fish curry for the wedding and is usually served with Kallu(Kerala Toddy)
Meen Thala & Kaya Curry
1.Meen Thala-1 (big)
Cut the head into 6-7 pieces.u can use some fish bone pieces too.
U can use fish heads of any big fish.Aamoor/Etta heads are the best.
2.Kaya-2 (raw nendran/green Ethakka)
Cut this into 1” long pieces
3.Onion-1
Ginger-1” piece
Garlic-4 big
Green chilies-5
Crush the ginger garlic,ginger and sliced onion & green chilies.
3.Kodampuli-3-4 pieces (or one big raw mango )
Chilli powder-1 tbsp
Coriander powder-1 1/2 tbsps
Turmeric powder-1 tsp
Salt to taste
In an earthen /steel chatti put all the above ingredients together and add a tsp of oil and mashup with your hands.(I didn’t have time so just put them all in and heat it).Add 1 1/2 cups water & cover and heat it.Once the mixture starts to boil,reduce heat and cook for 5 minutes.
4.Coconut milk-1/2 cup(optional)
Once it’s all cooked through add the coconut milk if you are using (I did add it today since I didn’t had green chilies and so added more Chilli powder instead)
Once the gravy thickens Adjust salt & off the stove.
5.Shallots-6
Curry leaves-2 sprigs
Coconut oil-1 tbsp
Heat oil and fry the sliced shallots till browned.Add the curry leaves and pour this over the above curry.Cover with lid and serve after 20-30 minutes.
@ Al Qusais Industrial First, Dubai
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