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4 Assamese style fish head recipes


Eating fish head may sound bizarre,  but we Assamese  people  like to eat fish head.  Not only fish head we eat fish eggs and fish intestines  also. Here in this post I am going to share 4 simple fish head recipes.  You can serve these fish head recipes as a side dish with steamed rice.



1. Fish head with roasted Golden Lentils (Moong Dal) :





INGREDIENTS :

  • 1/2 cup moong dal
  • 1 big fish head cut into two or four parts.
  • 1/2 tbsp ginger garlic paste
  • 1 onion finely chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp red chilli powder
  •  1/2 tsp garam masala powder
  • 1/2+ 1/2 tsp turmeric powder
  • salt to taste


METHOD:

  1. In a pan roast moong dal in low heat till light brown ( stirring occasionally) . Remove from heat. In a pressure cooker ake the roasted moong dal.  Rinse and add two cups of water.  In high heat cook for two whistles till the moong dal become tender.
  2. Clean and wash the fish head pieces. Rub with salt and turmeric.  In a pan heat oil.  Fry the fish head . Drain and keep aside.
  3. In the remaining oil add ginger garlic paste and chopped onions. Fry till translucent. Add turmeric powder, cumin powder, coriander powder, red chilli powder and salt.  Mix well.
  4. Pour the cooked moong dal from the cooker. Bring to boil.
  5. Add fried fish head pieces.
  6. Add garam masala powder and cook for 5 minutes.
  7. Remove from heat . Serve hot as a side dish with steamed rice.

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2. Fish head cooked with colocasia leaves 



Colocasia is a tropical plant found in entire northeast India.  Its every part is edible.  Its leaves, stems and roots.  But Some may not like it. And some may be allergic to it. There are many varieties of colocasia found in this region. In this recipe  I am using small colocasia  plant's leaves with stems.


INGREDIENTS:

  • A bunch of colocasia leaves with stems
  • 2 tbsp lentil
  • 1 big fish's head cut into two or four parts
  • 1/2 tbsp ginger garlic paste
  •  1 small onion finely chopped
  • 1/2+1/2 tsp turmeric powder
  • 1/2 tbsp black pepper
  • 3-4 tbsp oil
  • salt to taste


METHOD:

  1. Clean and wash fish head pieces  under running water.  Rub with salt and turmeric.
  2. In a pan heat oil. Fry fish head pieces. Drain and keep aside.  Don't throw the remaining oil.
  3. Wash colocasia leaves with stems in running water.  Chop roughly.
  4. In a pressure cooker take lentils.  Rinse and add 2 cups of water.  Add colocasia leaves with stems. Close  the lid. In high heat cook for 2-3 whistles.
  5. Remove from heat. Let the cooker open itself.
  6. Heat the remaining oil.  Add ginger garlic paste.  Add chopped onions.  Add turmeric. Mix well.
  7. Pour everything from the cooker.
  8. In high heat cook for some time. Mix well.
  9. Add salt.
  10. Add fried fish head pieces.
  11. Add black pepper powder.
  12. Cook for 10 minutes in medium heat by covering the lid.
  13. Remove from heat.
  14. Serve hot with steamed rice.

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3. Fish head with rice flakes and nuts :



In Assamese  we called the recipe of fish head with rice flakes  'masor muri ghonto'. It is very high calorie dish. Although I donot know much about calories.  The recipe requires lots if oil. Oil is required to fry rice flakes,  to fry the fish head and to cook the recipe.

INGREDIENTS:

  • 1 big fish head
  • 1 potato
  • 1 cup rice flakes
  • 1/2 cup nuts
  • 1 tbsp ginger garlic paste
  • 1 onion chopped
  • 1 big potato
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tbsp black peepers
  • 1/2+1/2 tsp turmeric
  • powder
  • 1/2 tsp garam masala
  • Mustard oil
  • Salt to taste


For garnishing chopped green coriander leaves

METHOD:

  1. Chop onion. Cut the potato into cube sized pieces.
  2. Clean and wash fish head and cut into two or four parts. Rub fish head pieces with salt and 1/2 tbsp turmeric powder. In a pan heat oil and fry the fish head pieces. Drain and keep It aside. In the remaining oil fry rice flakes. Drain and keep it aside.
  3. In the same pan again heat oil. Add onions and ginger garlic paste. Stir and fry till golden brown. Add turmeric powder, cumin powder and coriander powder. Stir and add potato cubes. Stir and fry till potato cubes turn golden brown. Add nuts and stir and fry.
  4. Now add fish head pieces and salt, stir and add 2 cups of water. Close the pan and in high heat cook for 5-10 minutes.
  5. Add rice flakes. Stir and add peepers and garam masala. Stir and close the pan and cook for five minutes.
  6. Remove from heat . Garnish with coriander leaves before serving. Serve with rice.

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4. Fish head with colocasia and spounge gourd:



       Colocasia is very popular in Assam. In Assamese it is called 'kosu'. It is a tropical plant and its leaves, stems as well as roots are also edible. I am using the root part in this recipe which is also known as 'taro'.
 
Spounge gourd is known as 'bhul' in Assam. I am using 'Joha bhul' in the recipe which is an aromatic sponge gourd .

INGREDIENTS:

  • 1 big fish head.
  •  1 colocasia
  • 1 spounge gourd
  • 1 onion chopped
  • 1 tbsp ginger garlic paste
  • 4 tbsp oil
  • 1 tbsp turmeric powder
  • 1/2 tbsp black pepper
  • Salt to taste


METHOD:

  1. Cut colocasia into big 4 to 6 pieces. Cut spounge gourd ointo round pieces.
  2. Clean and wash fish head. Cut into 2 or 4 pieces. Rub salt and turmeric . In a pan heat oil. Fry fish head pieces. Keep it aside.
  3. Now in the remaining oil add chopped onions and ginger garlic paste. Add turmeric powder. Then add colocasia and fry for 10 minutes in medium heat. Then add spounge gourd pieces and salt . Cook for 15 minutes.
  4. Now add fish head pieces and add 1 cup of water. Cook untill colocasia becomes soft. Add black pepper. After 2/3 minutes remove from heat. Serve with plain rice.


Comments

  1. My husband is really fond of sea food. Though I am little skeptical handling fish and all! But will try this recipe for sure!

    ReplyDelete

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