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King fish’s head in the Chatti {Recipe}

King fish’s head in the Chatti {Recipe}

King fish headChatti  or Kalchatti is a utensil made from soap stone primarily used in Kerala cuisine. When new, they are a light gray colour and very porous. A chatty must be seasoned with salt and starchy rice water before it can be used for cooking. When they are seasoned, the pres get sealed, they become less absorbent and dark in color. All his effort is truly worth it as dishes made in the chatty have a unique distinctive flavor. Here, Uma shares her fish head’s recipe from the Andhra cuisine made in a Chatti. Enjoy…

Fish head: 750 gms(around 3 medium heads of king fish)
Onion, 1 large
Garlic, 1 clove
Ginger, ½  inch piece
Tomatoes, 2
Fresh coconut – ½ cup ,grated
Tamarind bal,  size of large lemon
Mustard seeds,1 tsp
Cumin seeds, ½ tsp
Poppy seeds ,1 tsp
Dried Red chilies, 5-6
Red chili powder, 1 ½  tsp
Coriander powder,1 tsp
Tumeric, ½ tsp
Salt, tor taste
Fresh coriander for garnish

Oil, 1 tbsp

Dry roast cumin, mustard, poppy seeds, red chilies for 2 minutes and keep it aside to cool.

In a grinder, add the roasted ingredients, ginger, garlic , coconut and grind it into a smooth paste using a little water.

Heat oil in the chatti  and add finely chopped onion. Cook until pink and add the dry masala. Stir and add the wet masala. Let it cook with sprinkle of little water for 2 minutes. Add finely chopped tomatoes and cook till the tomatoes go mushy. Now add the pieces of the head which are washed with salt and kept aside. Mix it all well until the pieces are coated with the masala. Add salt cook for 5 mins. Add a glass of water and cook for around 10 minutes, keep stirring in between finally garnish with coriander.
Relish with rice…..

Recipe by Uma Chinkaru, Compiled by Mona Malik


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