Name: Fish head pepper rasam/meen thalai rasam recipe by Asiya Omar at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Red snapper fish head - 4; Tamarind soaked- gooseberry size; To grind:-; Grated coconut-2 tbsp; Garlic cloves-10; chopped onion small -1; tomato chopped small-1; Coriander leaves stem - few; Coriander powder -1- 2 tsp; Pepper powder 1 and 1/2 tsp; Cumin powder-3/4 tsp; Turmeric powder-3/4 tsp; Salt to taste.; For tempering:-; Sesame oil-1-2 tbsp; Mustard,fenugreek,urad dal - each 1/2 tsp; Curry leaves - few; Chopped onion -1 tbsp

ABOUT Fish head pepper rasam/meen thalai rasam RECIPE

Light and tasty rasam excellent on cold days,serve with hot rice.

Ingredients Serving: 4

Red snapper fish head - 4
Tamarind soaked- gooseberry size
To grind:-
Grated coconut-2 tbsp
Garlic cloves-10
chopped onion small -1
tomato chopped small-1
Coriander leaves stem - few
Coriander powder -1- 2 tsp
Pepper powder 1 and 1/2 tsp
Cumin powder-3/4 tsp
Turmeric powder-3/4 tsp
Salt to taste.
For tempering:-
Sesame oil-1-2 tbsp
Mustard,fenugreek,urad dal - each 1/2 tsp
Curry leaves - few
Chopped onion -1 tbsp

Instructions

CLEAN FISH AND CUT INTO PIECES,RINSE WELL,DRAIN AND SEPERATE PIECES FOR COOKING.
TAKE FISH HEADS AND OTHER INGREDIENTS READY.
NOW TO GRIND.2 TBSP GRATED COCONUT,ONE TOMATO,ONE ONION,10 GARLIC CLOVES,CORIANDER LEAVES STEM
2TBSP GRATEDCOCONUT,2 TSP CORIANDER POWDER,1AND1/2 TSP PEPPERPOWDER,3/4 TSP CUMIN AND TURMERICPOWDER
ADD ALL THE INGREDIENTS TO GRIND.
GRIND IT TO FINE PASTE.
ADD TAMARIND WATER( GOOSEBERRY SIZE SOAKED) TO THE VESSEL AND GROUND PASTE.
ADD THE GROUND PASTE AND MIX WELL.
SWITCH ON,ADD ONE CUP WATER AND SALT TO TASTE.
BRING IT TO BOIL FOR 5 -7 MINUTES IN A MEDIUM FLAME.ADD FISH HEAD PIECES.
LET IT COOK FOR ATLEAST 5 MINUTES IN LOW FLAME.
FOR TEMPERING HEAT2TBSP SESAME OIL,ADD1/2TSP OF MUSTARD,FENUGREEK,URAD DAL,CURRYLEAVES, 1TBSP ONION
SAUTE TILL GOLDEN BROWN AND POUR IT.

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