Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Fish Head Curry

Traditional Recipe 32: Fish Head Curry recipe

🧺 Ingredients

• Fish heads (preferably katla or rohu): 500g, cleaned
• Mustard oil: 20ml
• Onion: 100g, sliced
• Ginger paste: 1 tbsp (15g)
• Turmeric powder: 0.5 tsp (1.5g)
• Chilli powder: 0.75 tsp (2.5g)
• Cumin powder: 1 tsp (3g)
• Pointed gourd: 150g, halved
• Green chillies: 3, slit
• Salt: to taste
• Water: 400ml

👩‍🍳 How to make Fish Head Curry

1. Heat mustard oil in a large pan over medium-high heat (170°C).
2. Fry fish heads for 2 minutes per side until lightly cooked. Remove and set aside.
3. In the same oil, cook onion slices over medium heat (140°C) for 2 minutes.
4. Add ginger paste, cook for 1 minute.
5. Add turmeric, chilli powder, and cumin. Stir for 30 seconds.
6. Add water, bring to boil.
7. Add green chillies and salt.
8. Return fish heads to pan.
9. Add pointed gourd pieces.
10. Reduce to medium-low (100°C), cover partially.
11. Simmer for 12 minutes until fish is fully cooked, gourd tender.
12. Gravy should be light and aromatic.
13. Serve hot with steamed rice.

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