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.
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!