Rohu and Catla are the two common fish that are eaten in Odisha. But do you know they cook that big fish head too!! Usually in a wedding function it’s a must for the lunch if fish is cooked for the diner party .While some enjoy them as deep fried ,some cook those fried heads with vegetables.

My mom mostly makes a cabbage curry using fried fish head which is served as a dry item for the lunch.

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Curry
Cuisine oriya
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Cuisine oriya
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. In pan add 1/2 cup water and 1/2 tbsp turmeric ,heat it .Add chopped cabbage and potato cubes and cover with a lid.Cook for 5-7 minute till they are almost done.
  2. Marinate fish head with salt and 1/2 tbsp turmeric powder for 5 min.Heat oil on a skillet.Fry Fish head both side till they turn golden brown and crispy.You can also deep fry it. Take it out .
  3. In the same pan add bay leaf ,chopped onion and fry till light brown .
  4. Make a coarse paste of ginger,garlic,green chili and cumin seeds.Add this paste and fry for 2-3 min .
  5. Break fish head with hand and add this to pan along with chili powder.Fry for a minute.
  6. Add steamed cabbage and potato ,saute for another 5 min.Season with salt and cover the pan with lid. Cook for another 2 minutes at medium flame.
  7. Make paste of cinnamon powder with little water and add this to cabbage and mix well.cook for 2 minute and serve hot with steam rice & dal.
Recipe Notes

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