Thala Curry
South Asia — India (Kerala)
Kerala's head-meat tradition. Head pressure-cooked then simmered with onions, black pepper, curry leaves, and roasted spices. Widely consumed across Christian, Muslim, and some Hindu communities.
Cuts in this tradition
Cultural context
Head meat is particularly valued in Muslim and Syrian Christian communities. Thala curry is a recognized specialty in many parts of Kerala rather than a generic preparation.
Preparation
Head meat pressure-cooked with turmeric, salt, and water. Simmered with onions, ginger, garlic, black pepper, coriander, curry leaves, coconut oil, and roasted coconut paste.