Spicy Cabbage and Fish Head Dry Curry: An Oriya Delicacy
25 minutes
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About Spicy Cabbage and Fish Head Dry Curry: An Oriya Delicacy
Transport yourself to the vibrant celebrations of Odisha with this fiery and flavorful Spicy Cabbage and Fish Head Dry Curry. Imagine tender cabbage and potatoes, infused with the warm glow of turmeric and the rich, earthy aroma of Rohu or Catla fish head.This unique dry curry, a staple at Oriya wedding feasts, boasts a simple yet powerful spice paste and the fragrant touch of bay leaf. Served with fluffy steamed rice and comforting dal, it's an explosion of authentic Oriya taste.Follow our easy step-by-step guide and bring the magic of this traditional delicacy to your own table.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
Fish
- 1 head Rohu Or Catla Fish
Spices and Aromatics
- 1 tbsp Turmeric Powder
- 1 tsp Chili Powder red
- 1/2 inch Ginger
- 5 clove Garlic
- 2 Chilies green
- 1/2 tsp Cumin Seeds
- 1 Bay Leaf
- 1 tsp Cinnamon ground
Other Ingredients
- 1 Onion chopped
- 4 tbsp Mustard Oil
- 1 1/2 tsp Salt or to taste
Instructions
- In a pan, combine 1/2 cup water and 1/2 tablespoon turmeric powder. Heat the mixture.
- Add the chopped cabbage and sliced potatoes to the pan. Cover and cook for 5-7 minutes, or until almost tender.
- Marinate the fish head with salt and the remaining 1/2 tablespoon of turmeric powder for 5 minutes. This allows the fish to absorb the flavors and helps keep it moist during frying.
- Heat the mustard oil in a skillet over medium-high heat. Fry the marinated fish head on both sides until golden brown and crispy.
- Remove the fish head from the skillet and set aside.
- Add the bay leaf and chopped onion to the same skillet. Sauté until the onion is lightly browned.
- While the onion is sautéing, make a coarse paste of the ginger, garlic, green chilies, and cumin seeds.
- Add the spice paste to the skillet and fry for 2-3 minutes until fragrant.
- Gently break the fish head into a few pieces and add them to the skillet along with the red chili powder. Fry for 1 minute.
- Add the par-cooked cabbage and potatoes to the skillet. Sauté for another 5 minutes, allowing the vegetables to absorb the flavors from the spices and fish.
- Season with salt. Cover the pan and cook for 2 minutes over medium heat.
- Make a paste of the ground cinnamon with a little water. Add this to the cabbage mixture and mix well.
- Cook for a final 2 minutes. Serve hot with steamed rice and dal.
Recipe Notes
Good To Know
- For extra depth of flavor, marinate the fish head in a little turmeric, salt, and crushed ginger-garlic for 15-20 minutes before frying. This not only reduces any fishy odor but also infuses the meat with aromatic notes.
- If you prefer a slightly softer texture for the cabbage, cover the pan for a few minutes during cooking. For a more traditional Oriya-style dry curry, keep the pan uncovered to allow excess moisture to evaporate.
- To make the dish even more festive, add a handful of soaked black chickpeas (kala chana) during the cooking process. This is a traditional addition in some Oriya households and pairs well with both the fish and the vegetables.
- Leftovers can be gently reheated and used as a filling for parathas or served over steamed rice for a quick and flavorful next-day meal.
Expert Tips
- For a richer flavor, use mustard oil for frying the fish head.
- Adjust the amount of green chilies according to your spice preference. Start with fewer and add more as needed.
- Freshly grated ginger and garlic will provide the best flavor for the marinade.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 150kcalCarbohydrates: 6gProtein: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 855mgFiber: 2gSugar: 2g
Sai Priya
Articles: 34
5 Comments
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This is so inspiring! Can’t wait to cook it.
Looks so delicious! Thanks for the recipe.
Looks so incredible! Thank you for sharing.
This looks delightful! Thanks for the recipe.
This looks delightful! Thanks for the recipe.