By Shreya Goswami
Tackling fish heads can be tricky even for people who love to eat fish. That’s where cuisines originating in Bengal, Assam, Tripura as well as Southeast Asian nations come to the rescue. Here are 5 delicious dishes from these cuisines that you should try out.
Image Credits: Instagram/furamasingapore
This traditional Bengali one-pot dish is prepared with fish heads, lentils, rice and mild spices. Occasionally, potatoes are also added to the dish because the veggie really complements fish.
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Laos might be a landlocked nation, but it has a brilliant fish head soup made with kaffir lime leaves, lemongrass, spring onions, shallots, mushrooms, tomatoes, tamarind and seafood. But the fish heads are always the highlight!
Image Credits: Instagram/chefseng
This Bengali classic is a must-have because of the unique fish and veg combo. Cabbage and potatoes are cooked with mild spices, then fried and gently smashed fish heads are added to it. The dry curry goes well with rice.
Image Credits: Instagram/gallivanter_connoisseur
This Japanese classic originated with fishermen who decapitated freshly caught fish, then smoked the heads with a dash of salt and lemon. The restaurant version is sophisticated, a great centerpiece and conversation starter.
Image Credits: Twitter/SushiZensaiKlec
Mildly spiced but packed with flavours of fish and lentils, this Bengali dish is prepared with the addition of fried fish heads to cooked yellow moong dal. With this dish, you’ll never think dal-chawal is boring!
Image Credits: Instagram/bijaya_manna
This Singapore-style fish head curry traces its roots to Chinese and Tamil cuisines. Traditionally cooked in earthen pots, the dish is prepared with spices, tamarind and coconut cream, and veggies like okra and eggplant.
Image Credits: Instagram/movenpickhotelklia
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