ମାଛ ମୁଣ୍ଡ ବନ୍ଧାକୋବି – Fish Head Cabbage Curry Recipe

Ingredients
Cabbage-1 Kg,
Large Fish Head-2,
Onion-4,
Garlic-2,
Ginger Medium Pieces
Cinnamon,
Cumin-One Teaspoon,
Green Chilli – 5,
Garam Masala – 2 Teaspoons,
Green Peas – 400 Grams,
Potatoes-4
Take Oil, Salt And Turmeric As Needed.

Preparation
First, put the cutting cabbage and potatoes in a bowl. Extract peas and leave. Make fine paste of Onion, Garlic, Ginger, Green Chilies. Fry the fish head in hot oil. After fry fish head make fish head broke into small pieces by Hemadasta or Silapua. Keep all broken fish in a bowl. Put Oil in a kadhai, add sugar to the oil and stir. When it turns red, add Masala Paste and cabbage and potatoes. Once it is well fried, put fried fish head, peas, salt, turmeric and Garam Masala. . Once the cabbage and fish are cooked stir well. Now the fish head cabbage vegetable ready.

Fish Head Cabbage Curry Recipe

Savor the delightful Fish Head and Cabbage Curry, where fried fish heads meet finely chopped cabbage, diced potatoes, and green peas. The magic unfolds with a blend of onions, garlic, ginger, cumin, cinnamon, and green chilies. Infused with Garam Masala and turmeric, the curry delivers a harmonious mix of textures and flavors. Perfect with rice or bread, this dish promises a hearty and satisfying culinary experience.

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Course Side Dish

Cuisine Odia Cuisine

Servings 4

Ingredients

  

• 1 KG finely chopped Cabbage
• 2 Large Fish Heads, fried and broken into pieces
• 4 chopped Onions
• 2 minced Garlic cloves
• Minced Ginger
• Cumin, Cinnamon, Green Chillies
• 2 tsp Garam Masala
• 400 Gram Yellow Peas / Green Peas
• 4 diced Potatoes
• Oil, Salt, Turmeric

Instructions

 

• Begin by placing the finely chopped cabbage and diced potatoes in a large bowl. Extract the green peas and set them aside.
• Create a flavorful paste by blending together onions, garlic cloves, minced ginger, and finely chopped green chilies.
• In a separate pan, fry the fish heads in hot oil until they are golden brown and fully cooked. Once fried, break the fish heads into small, bite-sized pieces using a Hemadasta or Silapua (traditional utensils for breaking fish).
• Heat oil in a kadhai, add sugar, and stir until it caramelizes and turns red.
• Introduce the masala paste to the kadhai, followed by the finely chopped cabbage and diced potatoes. Sauté the mixture until the vegetables are well-cooked and infused with the flavors of the masala.
• Add the broken fish pieces, green peas, salt, turmeric, and Garam Masala to the kadhai. Ensure all ingredients are evenly distributed.
• Stir the mixture thoroughly, allowing the spices to coat the fish and vegetables.
• Cook the curry until the cabbage is tender and the fish is fully cooked. The flavors should meld together beautifully.
• Your Fish Head and Cabbage Curry is now ready to be served!

This delightful dish offers a harmonious blend of textures and flavors, making it a perfect accompaniment to rice or your favorite bread. Enjoy the unique combination of fish, cabbage, and spices in every bite!