Ingredients with Measurements:
- 2 large fish heads (preferably rohu or katla)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons mustard oil
- 1 cup water
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Clean the fish heads thoroughly and cut them into halves.
2. Heat mustard oil in a deep pan and fry the fish heads until they turn golden brown. Remove and keep aside.
3. In the same pan, add chopped onions and fry until they turn translucent.
4. Add ginger and garlic paste and fry for a minute.
5. Add chopped tomatoes and green chilies and fry until the tomatoes turn soft and mushy.
6. Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt to taste. Mix well.
7. Add 1 cup of water and bring it to a boil.
8. Add the fried fish heads to the pan and cover it with a lid.
9. Cook on medium heat for 10-15 minutes or until the fish is cooked through.
10. Garnish with fresh coriander leaves.
30-40 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories: 200
Protein: 20g
Fat: 10g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Roasted cumin powder can be used instead of cumin powder.
- Fresh green chilies can be substituted with dried red chili flakes.
Variations:
- Vegetables like potatoes, eggplants, and okra can be added to the curry.
- Coconut milk can be added to make it creamier.
- Tamarind pulp can be added to make it tangier.
Tips and tricks:
- Use fresh fish heads for the best flavor.
- Fry the fish heads until they are golden brown to get a crispy texture.
- Adjust the spice level according to your preference.
Storage instructions:
- The curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on medium heat until it is heated through.
Presentation ideas:
- Serve the curry in a deep bowl with steamed rice.
Garnishes:
- Fresh coriander leaves
Pairings:
- Steamed rice
- Roti or naan bread
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the curry is too spicy, add a dollop of yogurt to balance the heat.
- If the curry is too thick, add more water to thin it out.
Food safety advice:
- Make sure to clean the fish heads thoroughly before cooking.
- Store the curry in the refrigerator at the right temperature to prevent spoilage.
Food history:
- Bengali fish head curry is a traditional dish from the eastern region of India, where fish is a staple food.
Flavor profiles:
- Spicy, tangy, and flavorful.
Serving suggestions:
- Serve the curry hot with steamed rice or bread.
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Region: Indian