By Shreya Goswami
October 26, 2023
Prepared with autumnal vegetables like Malabar spinach, colocasia roots, pumpkin and brinjal, and a delicious addition of Hilsa fish heads, this Bengali dish is a burst of flavours. Here is the recipe for you to try out.
2 Hilsa fish heads 3 cups Malabar spinach ½ cup pumpkin, chopped ½ cup colocasia root, chopped ½ cup brinjal, chopped ¼ cup onion, chopped 2 green chillies, slit ½ tsp panch phoron 1 dry red chilli 1 tbsp garlic, minced Salt, to taste 2 tsp turmeric powder 3 tbsp mustard oil
Wash and clean the fish heads, then marinate them in salt and turmeric for half an hour.
Heat mustard oil in a wok and fry the fish heads until golden-brown. Set aside.
Image Credit: iStock
In the remaining oil, add panch phoron, dry red chillies, green chillies and garlic.
Once these stop spluttering, add the onions, pumpkin, colocasia root and Malabar spinach one by one.
Add salt, turmeric powder and saute the veggies. Cover and cook for 10-15 minutes or until the vegetables are almost done.
Now add the fish heads, crush them a bit with the ladle and mix well. Continue to cook for another 10 minutes.
Once ready, serve the dish with a garnish of ghee alongside rice.