You should think twice before throwing away the fish heads as you can prepare innovative and delicious recipes with them. Fish head is known to improve your brain functions. Here presenting you an age old traditional Bengali recipe which I learnt from my mom and mother in law with Fish heads of Rohu which is a river fish. You can prepare it with any other fish heads which are available and trust me, it will always be tasty. It is a favourite dish of all my family members.
Main Ingredient
- 4 to 5 pieces of fish head
- Potatoes 2 each cut into 4 pieces
- Onions (2 chopped finely)
- Ginger garlic paste (1 tbsp)
- Green chilies (4 chopped)
- Jeera powder
- Dhania powder
- Rice 1/4th cup soaked
- Kashmiri chili powder (1 tsp)
- Garam masala (roughly crushed cardamom, black pepper, cinnamon, cloves
- Salt (as per taste)
- Sugar (1 /2 tsp) (optional)
- Mustard oil 4 tbsp
Marination
- Marinate the fish heads with salt and turmeric (haldi) powder for 5 mins
- heat 4 tbsp of mustard oil till it starts smoking
- add a fish head one at a time in the kadai.
- Take it out when golden brown
- similarly fry the potatoes as well.
Preparation
- Fry chopped onions in the oil till golden brown
- Add ginger garlic paste and sauté
- Add chili powder, jeera and dhania powder
- Add rice and mix
- Cook for 5 mins on low flame
- Add fish heads, potatoes and sauté till masala and oil starts leaving the pan
- Add garam masala,
- Add a cup of water, green chillies.
- Cover and cook on low flame for 10 minutes till rice and potatoes get cooked thoroughly.
- Add a pinch of sugar(optional) and mix.
- Serve hot with rice
Print
Machher matha diye muri ghonto|Fish head curry
Bengali traditional Fish head curry with rice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Ingredients
Main Ingredient
- 4 to 5 pieces of fish head
- Potatoes 2 each cut into 4 pieces
- Onions 2 chopped finely
- Ginger garlic paste 1 tbsp
- Green chilies 4 chopped
- Jeera powder
- Dhania powder
- Rice 1/4th cup soaked
- Kashmiri chili powder 1 tsp
- Garam masala (roughly crushed cardamom black pepper, cinnamon, cloves
- Salt as per taste
- Sugar 1 /2 ts(optional
- Mustard oil 4 tbsp
Instructions
Marination
-
Marinate the fish heads with salt and turmeric (haldpowder for 5 mins
-
heat 4 tbsp of mustard oil till it starts smoking
-
add a fish head one at a time in the kadai.
-
Take it out when golden brown
-
similarly fry the potatoes as well.
Preparation
-
Fry chopped onions in the oil till golden brown
-
Add ginger garlic paste and sauté
-
Add chili powder, jeera and dhania powder
-
Add rice and mix
-
Cook for 5 mins on low flame
-
Add fish heads, potatoes and sauté till masala and oil starts leaving the pan
-
Add garam masala,
-
Add a cup of water, green chillies.
-
Cover and cook on low flame for 10 minutes till rice and potatoes get cooked thoroughly.
-
Add a pinch of sugar(optionaand mix.
-
Serve hot with rice
Recipe Video
(143)
