Skip to main content

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.

____________________________________________

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.

____________________________________________

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.

____________________________________________


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

Post a Comment

Popular posts from this blog

Cooking YouTube Channels from Assam you should follow :Part 4

Youtube content creator most popularly know as youtuber is a person who create videos on different topics and shares on youtube channel, which is a free video sharing platform. Youtubers can earn money by monetizing their youtube channel with Google Adsense.

Continuing with my series on cooking youtube channels from Assam you should follow,  today I'm going to share 4 female Youtubers from Assam who has cooking youtube channels.

Also read :
* Cooking youtube channels from Assam part 3

* Cooking youtube channels from Assam part 2

* Cooking youtube channels from Assam part 1
1. NITU'S AKHOL

Nitu's Akhol is a food youtube channel created by Nitumoni Das Sarmah. Based on a small town called Numoligarh, in the district of Golaghat, Nitumoni live with her husband and daughter.

Nitumoni liked acting and dancing since her school days. She was able to show her dancing talent in folk, kathak and bihu dance performance in different places. During her collage days she was also involved i…

10 Food Quiz Questions and Answers To Test Your Knowledge On Indian Food

Test your food knowledge on Indian food.
Get the answers on the bottom of the post.



A.  Litti chokha is a famous food of which StateAssam Bihar Maharashtra Gujarat 
B. A burger like fast food dish of MaharashtraKathi roll Samosa Vada pavDhokla 
C. Which state is the largest producer of rice AssamWest Bengal PunjabMaharashtra 
D. Which is not a sweet dish  Ghevar Chikki Shrikhand Medhu vada 
E. Which is not an Indian bread  Phulka Parantha Chapati Concha 
F. Rogan josh is a signature recipe of  Assamese cuisine Kashmiri cuisine Mughlai cuisine Goan cuisine 
G. Which of the following  is not a Bengali dish Misti doiSamosaRoshogolla Sambar vara 
H. Which of the following is not a south Indian dish  SambarUpma Dal makhani Sevai 
I. Who was the winner of MasterChef India season:1 Kirti Bhoutika Pankaj BhadoiruaNikita Gandhi Abhinas Nayak 
J. Who was a judge of MasterChef India season:1 Ranveer BrarSanjeev Kapoor Vikas Khanna Kunal Kapur 
Answers : A. 2/ Bihar, B. 3/ Vada pay, C. 2/ West Bengal, D.…

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. 





       Assamese name = English name  Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greensMati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow  Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভেদাইলতা)= Skunk vine Zilmil(জিলমিল)= White goosefoot Moricha(মৰিচা)= Amaranth Khutura(খুতুৰা)= Green amaranth Oolkobi(ওলকবী)= Kohlrabi Kosu(কচু)= Taro / colocasia Kath aloo(কাঠ আলু)= Y…

15 Food Quiz Questions (Test your knowledge on Assamese cuisine)

Test your food knowledge. Test how big foodie you are.


*Get the answers on the bottom of the post. 
Assamese cuisine is the cuisine of Assam and its different multi ethnic  communities and tribes living in different parts of Assam. Presenting 15 multiple choice questions on Assamese cuisines and recipes.  Test your knowledge .
1. In Assamese cuisine, a traditional meal begin with a
KharTengaPitikaBor
2. Hurung is a kind of
Flattened ricePuffed riceA variety of riceAromatic rice
3. In Patotdiya recipe which leaf is not used
Banana leafTurmeric leafPlantain or tora leafLotus leaf
4. Khorisa is
Fermented soya beanFermented bamboo shootsFermented fishFermented cheese
5. English name of pirali palang 
Water spinach Spinach dock Ceylon spinach Buffalo spinach 
6. Namsing  is
Fermented fish Fermented herbs Fermented bamboo shoots Fermented soya bean 
7. Poitabhat is 
A kind of khichuri Leftover rice soaked overnight to ferment Fried rice Steamed rice 
8. Which is not a traditional Assamese liquor 

Australian Prime Minister Made Indian Samosas

During this lockdown period everyone from ordinary people to celebrity chef, from movie star to prominent personalities are cooking different food at home and then posting the pictures on different social media platforms. Today Australian Prime Minister made Indian samosas and posted the picture on twitter.

Australian Prime Minister Scott Morrison shared today on twitter samosas and mango chutney made by him and wishes to share it with Indian Prime Minister Sri Narendra Modi.

He twitted : "Sunday ScoMosas with mango chutney, all made from scratch - including the chutney! A pity my meeting with @narendramodi this week by video link."




In reply Modi ji said  that the two countries are "connected by the Indian Ocean, united by the Indian samosa!" "Once we achieve a decisive victory against Covid - 19 we will enjoy the samosas together "

Black Mustard Chutney (Panitenga and Kharoli)

Black mustard seeds 
Today's recipe is about a chutney made from black mustard seeds. Many of you may have tasted yellow mustard seeds' chutney but have you ever tasted black mustard seeds' chutney ? Well, Black mustard seeds taste little bitter than yellow mustard seeds. There are two different black mustard seeds' chutney. One is called panitenga and the other is called kharoli in Assamese. The taste of panitenga is not bitter but little tangy and very strong and the taste of kharoli is also not bitter but has a strong mustard flavour.

Black mustard seeds are used to produce mustard oil. Mustard oil is an integral part of Assamese cuisine. Assamese people use mustard oil in everyday cooking. They also use raw mustard oil in salads and pitikas. We can say mustard oil is an Assamese version of olive oil. But mustard oil has a strong smell and taste and therefore everyone may not like to consume it as raw.

Panitenga and kharoli are unique recipes of its kind. Because of i…

আলু পিটিকা : Aloo Pitika (Mashed potatoes recipe in Assamese)

আলু পিটিকা একেবাৰে সহজ এটি ৰেচিপি| আপোনাৰ যদি বনাবলৈ সময় নাই বা আপুনি যদি এজন অকলশৰে থকা পুৰুষ, তেনেহলে কথাই নাই, ভাততে আলু এটি দিয়ক আৰু তৃপ্তিৰে ভাত সাঁজ খাওঁক, নহয় জানো ? কিন্তু এই আলু পিটিকা যে কেৱল অসমীয়া সকলেহে খায় তেনে নহয়| ইংৰাজ বা আমেৰিকান সকলৰো প্ৰিয় এই আলু পিটিকা বা mashed potato. কিন্তু তেওঁলোকে বনোৱা আলু পিটিকা আৰু অসমীয়া আলু পিটিকাৰ মাজত পাৰ্থক্য আছে| ইংৰাজ বা আমেৰিকান সকলে বনোৱা আলু পিটিকাত মাখন বা বাটাৰ, গাখীৰ আৰু ক্ৰিম মিহলাই খায়| কিন্তু আমি অসমীয়া সকলে নিমখ, পিয়াজ, জলকীয়া আৰু মিঠাতেল দি সানি খাওঁ| আমাৰ দৰে বিহাৰী সকলেও আলু পিটিকা খায় আৰু তেওঁলোকে ইয়াক আলু চৌখা বুলি কয় |

অসমীয়া ৰন্ধন শৈলীত মিঠাতেলৰ ব্যবহাৰ অপৰিহায্য|  প্ৰত্যোক ৰন্ধন কাৰ্য্যতে মিঠাতেল ব্যৱহাৰ হয়| মিঠাতেল যিহেতু কেঁচাকৈয়ো খাব পাৰি, ইয়াক পিটিকা বা চাটনি আদিতো ব্যৱহাৰ কৰা হয়|

অসমীয়া আলু পিটিকাত সাধাৰনতে কেঁচা তেল আৰু  কেঁচা পিঁয়াজ দি বনোৱা হয়| কিন্তু কেঁচা পিঁয়াজ খোৱাৰ ফলত মূখ খন গোন্ধাব পাৰে |তাৰ উপৰিও কেঁচা নিমখ খোৱাতো স্বাস্থ্যৰ বাবে ভাল নহবও পাৰে| সেয়েহে মই আলু পিটিকা বনালে সাধাৰনতে এখন কেৰাহীত মিঠাতেল…

Cooking YouTube Channels from Assam you should follow :Part 1

YouTube channels are getting so popular now a days, and why not? anyone can learn anything by watching YouTube videos. There are thousands of food YouTube channels all over the world and in India  the number is growing faster during the lock down period. In Assam alone there are hundreds of cooking YouTube channels,  that shares delicious Assamese recipes. Therefore I have decided to share a few posts  about those YouTube channels for my readers. Every Friday I will be sharing a post about a food youtuber from Assam.

Cooking YouTube Channels from Assam you should follow :Part 1
Pompi Sarmah Khound : YouTube  Channel : Better Life With Pompi & Mitali
Pompi Sarmah Khaund is a house maker who live in Rukmini Gaon, Guwahati with her husband and two kids. She has a great passion for cooking as cooking is also her hobby. She regularly shares recipes in different Assamese magazines and newspapers like Nandini, Priyo Sakhi, Sambhar, Sukanya, Axom Bani etc. She also do food shows on differen…

Kumro Patay Bora / Rongalau Pator Bor (Pumpkin Leaves Fritters)

Kumro patay bora is a Bengali style pumpkin leaves fritters stuffed with spicy potato stuffing and wrapped in tender pumpkin leaves. Dipped into batter and fried into crispy golden brown from outside and soft juicy inside.

It's raining today and I decided to make rongalau pator bor. So I asked my husband to pluck some tender pumpkin leaves from our kitchen garden. Immediately I  prepared the fritters together with a mixed vegetables sabji and served in dinner with rice.  And believe me the pumpkin leaves fritters were really yummy. I made a quick video of the whole process. Click the video to see how I made the fritters.

Kumro Patay Bora (Pumpkin Leaves Fritters) (ৰঙালাওঁ পাতৰ বড়)
📎Course : Snack  📎Cuisine : Indian  🔪Preparation Time : 15 minutes ♨Cooking Time : 15 minutes
🕞Total : 30 minutes

INGREDIENTS:


5 medium sized tender pumpkin leaves Oil to fry For batter :
1/2 cup chickpea flour 1 tbsp rice flour or semolina 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp turmeric pow…

Doi Potol / Potol Posto

Doi potol or potol posto is a Bengali style pointed gourd curry recipe where pointed gourd is cooked with curd and poppy seeds paste. This is a very popular recipe and often served in marriage parties. This recipe is a very spicy recipe cooked in a thick curd based gravy. Here in my recipe I have used minimum spices but you can adjust the amount of spices according to your choice.

This recipe can be served as a side dish with the main course.

Doi Potol / Potol Posto 
📎Course : Main course/ Side dish
📎Cuisine : Bengali  🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes
🍴Servings : 4

INGREDIENTS:

8 pointed gourd or potol 1 cup curd 1 tbsp chickpea flour or besan 1 tbsp poppy seeds and mustard seeds paste 1/2 tsp ginger garlic paste 1/2 tsp turmeric powder1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder 2 bay leaves 2 dry red chilies 1/2 tsp cumin seeds 3-4 tbsp mustard oil Salt to taste 
METHOD: Scrape off the th…