Fish head is a delicacy in Bengal and other East part of India. In ancient times during marriages big Fish heads used to be cooked to serve to the groom and his family. Fish heads are still cooked in social occasions. To watch a person enjoying eating a Fish head is a great experience. Puishaak or Malabar spinach is one of my favourite spinach family food. At home I grow Puishaak so when I found that I can use Puishaak to cook Katla Fish head or Muro I was overjoyed. Recipe is very simple and meant to be enjoyed with steamed rice which I did.

Course -Side dish to a main meal

Cuisine – Indian

Author -Madhu’s kitchen

Serves -2 people

Difficulty level – Easy

Preparation time-1hr 10 mins, Cooking time-20 mins

Ingredients

2 Fish heads

1 medium size begun or eggplant cut in lengths

2 medium size potatoes cut into 1” pieces

Few springs of Puishaak or Malabar spinach

1-2 green chillies slit

1/2 tsp fenugreek seeds

1 medium onion chopped fine

1/2 tsp garlic paste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 Tbsp mustard powder

3-4 Tbsp mustard oul

Salt as per taste

Sugar as per taste

Method

Wash the fish heads well. Smear with turmeric powder and salt and set aside. Cut the vegetables and smear begun or eggplants with turmeric powder and sugar for 1 hour and set aside. In a wok heat oil and fry the fish heads well and set aside. Add fenugreek seeds and fry chopped onions in the same oil. Make it soft. Add vegetables and cook well. Sprinkle water if needed. Add red chilli powder, green chillies slit, turmeric powder. Stir well. Add fried fish heads and mix well with vegetables. Add salt and stir. In a bowl add mustard powder to 1/2 cup water and add to the fish & vegetables mix. Stir once. Cover and let it cook on low flame. The oil should leave surface. Set aside and enjoy with steamed rice