MACHER MATHA DIYE BADHAKOPI GHONTO (DRY CABBAGE CURRY WITH FISH HEAD)

Ingredients

• Cabbage, sliced – 1 large size
• Fish head – 2 large size
• Potato, cut into cubes – 1 large size
• Tomato, chopped – 1 large size
• Green chillies – 3 to 4
• Bay leaves – 1
• Five spice blend (panch foron) – 1/3 tsp
• Green cardamom – 2 to 3
• Ginger paste – 1 tsp
• Turmeric powder – 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Kashmiri red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Ghee – 2 tsp
• Salt – to taste
• Sugar – to taste
• Oil – as required

Method

Marinate the fish head with turmeric powder and salt. Heat oil in pan/ kadai and fry the fish heads properly and keep aside.

Now in the remaining oil, add bay leaves, five spice blend, cardamom and sauté for 1 to 2 mins. Add chopped potatoes and fry for 3 to 4 mins. Add ginger paste, green chillies, and tomatoes. Fry another 3 to 4 mins. Add turmeric powder, salt, sugar, and cumin & coriander powder, Kashmiri red chilli powder. Add warm water and cook it for 5 mins. When the masala leaves oil, add garam masala powder and ghee. Add cabbages. Cook it with covered lid until the cabbage and potatoes are nicely done. Add the fish head. Mix it well. Cook it in high flame until it becomes dry. Add 1tsp of ghee and serve hot with rice.