Ingredients:

• Fish Heads – 2 nos (approx 900 grams )
• Chilli Powder – 4 tbsp
• Coriander Powder – 1 tbsp
• Turmeric powder – ½ tsp
• Fenugreek Seeds – ¼ tsp
• Ginger-Garlic Paste– 4 tbsp
• Kodampuli – 4 pieces
• Salt – to taste
• Water – 400ml
• Curry leaves – 3 sprigs
• Coconut Oil – 4 tbsp
• Mustard Seeds – ½ tsp
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Method:

1. Remove the gills, upper and lower jaws. Cut into 2 halves through the centre and further to make bite size pieces.
2. Wash and soak kodampuli (gambooge) in 100 ml boiling water till required.
3. Mix turmeric, chilli and coriander powders in about 10ml water to make a smooth paste.
4. Heat oil in a non-stick pan. Add mustard seeds, allow to splutter.
5. Add fenugreek seeds sauté for 30 seconds.
6. Add ginger-garlic paste, sauté on low flame till it becomes golden brown.
7. Add curry leaves and sauté for a further 30 seconds till it curls.
8. Add the curry powder paste and sauté, stirring frequently on low flame for about 7-10 mins., till it oozes out oil and rolls up to a lump.
9. Add 600 ml water and kodampuli with its water, bring to boil. Transfer to the earthen pot with fish pieces arranged on it.
10. Add more water if required, to cover the fish pieces with water.
11. Bring to boil once, with lid on. Remove lid and simmer on low flame for about 30 mins and it is done.
12. Best when served hot with steaming brown rice or mashed kappa.