Bengali Fish Head with Cabbage and Green Peas: A Delicious, Authentic Recipe
35 minutes
694 reads
About Bengali Fish Head with Cabbage and Green Peas: A Delicious, Authentic Recipe
Transport yourself to Bengal with the comforting aroma of this Fish Head with Cabbage and Green Peas recipe. Tender fish head, a Bengali delicacy, simmers with sweet green peas and crisp cabbage, creating a symphony of textures and flavors.Ginger, turmeric, and a touch of chili infuse the vibrant sauce, perfectly complementing the richness of the fish. This simple, homestyle dish is a weeknight wonder, best enjoyed with a steaming mound of rice.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Fish Head
- 1 head Fish Head
Vegetables and Aromatics
- 1 head Cabbage chopped
- 1 medium Tomato chopped
- 1/4 cup Peas fresh or frozen, green
- 2 Chillies chopped, green
- 2 tbsp Coriander chopped
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Bay Leaves
Spices and Seasoning
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
For Cooking
- 2 tbsp Oil for shallow frying
Instructions
- Wash the fish head thoroughly. Marinate it with salt and turmeric powder. Set aside.
- Chop the cabbage and tomato. Set aside.
- Heat the oil in a pan. Shallow fry the fish head until both sides are golden brown and cooked through. This helps develop rich flavor and texture. Set the cooked fish head aside.
- In a small bowl, combine the turmeric powder, red chili powder, cumin seeds, coriander powder, and garam masala. Add 1 tablespoon of water to form a smooth paste.
- In the same pan used for frying the fish, add the bay leaves and the spice paste. Sauté the paste and ginger-garlic paste for a minute until fragrant. This blooms the spices and enhances their flavor.
- Add the green peas, chopped green chilies, chopped tomatoes, and chopped cabbage to the pan. Mix well to coat the vegetables with the spice paste. Cover the pan and cook until the cabbage is tender-crisp, about 10 minutes.
- Gently add the fried fish head to the pan, ensuring not to break it. Sprinkle with fresh cilantro. Serve hot with steamed rice.
Recipe Notes
Good To Know
- For deeper flavor, lightly fry the fish head pieces in mustard oil with a pinch of salt and turmeric before adding them to the cabbage; this enhances both taste and aroma.
- Add a handful of soaked split yellow peas (motor dal) along with the cabbage for a traditional Bengali touch and extra texture.
- If you prefer a slightly tangier flavor, finish the dish with a drizzle of raw mustard oil and a squeeze of fresh lime juice just before serving.
Expert Tips
- Adjust the amount of green chilies according to your spice preference. Start with fewer and add more if needed.
- For a richer flavor, use bone-in fish pieces. The bones will add depth and complexity to the dish.
- Don't overcook the cabbage. It should be tender-crisp for the best texture.
Storage Instructions
- Leftovers can be stored in the refrigerator for up to 2 days.
- Reheat gently to avoid overcooking the fish and cabbage, which can become mushy if overheated.
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Recipe Nutrition
Calories: 238kcalCarbohydrates: 4gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 2gSugar: 2g
Geeta Biswas
Articles: 919
6 Comments
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Looks so mouthwatering! Thanks for sharing.
I love this recipe. Is there a particular type of fish that should be used or just any type of fish?
What a great recipe! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.
This looks fantastic! Appreciate the share.
So delicious! Excited to make it.