Fish Head preparations – A (fish) Bone Of Contention And Some Delicious Resolutions

Fish Head preparations! Though I have been rather fond of eating fish right from my childhood days, the ‘fish head’ was one part of the anatomy that was strictly off limits for me. I always found it too intimidating and it was much later (sometime in my mid twenties) that I gathered the courage (plus some accompanying good sense) to attempt a go at it.

And it was made possible only because some good Samaritan introduced me to a fish head curry without giving away the secret ingredient. Most of them are quite delicious and with a multitude of ingredients, it is tough to pick out the fish unless one encounters the bony pieces.

But in most Odia homes, the head of the family and the fish head are considered to be a match made in heaven. The uncanny Odia folks do know a thing or two about good (read nutritious) food. While many communities discard the fish head or dress it up to a such an extent that whatever remains is barely a few pieces of bone joined together by a bit of cartilage.

The Odia people however place a lot of stress on preserving every possible bit of the fish head which they believe to be highly nutritious. And regular consumption is rumored to make a person intelligent. Although the last statement is highly debatable, the fish head contains high levels of Vitamin A, Omega 3 fatty acids, iron, zinc and calcium.

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Coriander Fish Curry

Recipe by Sai Priya

This curry will surely satisfy your hunger pangs if you love this aromatic herb Coriander. This is one of the world’s oldest spice tracking back to 5000 B.C. Apart from the leaves & dry seeds, the roots of the coriander plant has more intense flavor when added to your curry. And in Indian cuisine it’s widely used to garnish the dish at the end which adds antioxidants and vitamin K to your plate.In this curry i have used fresh leaves & stems at the same time .And the best thing is this dish makes your life so easy as you need not to do a hard job at all. Fry your favorite fish ,make the gravy in one go and add the fried fish. And a delicious lunch will be ready just in 20 minute. So stay in your comfort zone & prepare this delicious fish curry. If you love fresh coriander like me ,then this will satisfy your taste bud every time for sure. I have used Catla fish where as Rohu ,Bhetki or Mackeral can be used .Choice is yours !

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No wonder the head of the family, who is often the one making the highest contribution to the household kitty, stakes an undisputed claim to it.

But during the community feasts, there would have been too many claimants on this bounty. Any kind of refusal could only lead to slighted egos and fights. Hence, some devious chef might have come up with this idea to appease everyone’s egos and palates.

Instead of dunking the fish heads into the gravy, they were cooked with an assortment of vegetables, leafy greens or even lentils. Not only a new non-vegetarian dish was added to the menu, it was also extremely delicious . And it also spared me the horror of looking into those lifeless eyes. Or the guilt of tossing it into the waste.

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Cabbage With Fish Head, Oriya Style Dry Curry

Recipe by Sai Priya

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.

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Here is a list of those delectable ‘Fish Head’ preparations

that grace Odia cuisine. Usually river fishes like Rohu or Catla are used for these curries . These 5 are the more common ones  –

1. Fish Head cooked with Malabar spinach and other vegetables ( Poi Chenchedda )

The leafy greens and vegetables like pumpkin, colocassia, potato give it a deliciously mushy texture which is broken by the crispness of the fried fish head and tail . Recipe Here

2. Fish Head cooked with Cabbage (Bandha Kobi Chenchedda)

What could have been just another cabbage curry is given a delectable twist with some crushed fish head going into it !! Recipe Here

3. Fish head cooked with lentil dumplings (badi), potatoes and mustard paste

 ( Maccha Munda Besara ) – A pungent mustard and garlic paste adds a nice touch to this rustic preparation. Heat from green chilis and some raw mustard oil drizzled at the end,  takes this curry to another level. Recipe Here

4. Fish head cooked with split Bengal gram and few vegetables (Mudhi Ghanta)

The spiciest one amongst all of these, it is considered fit for serving at most feasts !! Unlike the other ones which are generally served with rice, this one goes rather well with roti and parathas. Recipe Here

5. Fish Head cooked with a medley of seasonal vegetables (Maccha Mahura)

Boiled veggies are seasoned with aromatic spices and added to the crisply fried fish head . Recipe Here

Also Read:

• 4 Types Of Fish To Eat For An Easy Weight Loss Journey
• Healthy And Easy Fish Recipes Which You Can Make In A Jiffy
• Can you use ceramic cookware on an induction cooktop?

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Fish Head With Chana Dal

Recipe by Geeta Biswas

Fish head with chana dal Fish head is as tastier as fish. Sometimes it is cooked with bottle gourd, sometimes with moong dal, sometimes with different types of shakh and vegetables. There are variety of recipes. Here I cooked with chana dal.

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