Maasor Mur Di Bandhakobi

1. 1

   Step 1

   • a.Marinate the Fish Head
   • b.Thoroughly clean the fish head pieces and pat them completely dry with paper towels.
   • c.In a mixing bowl, combine the fish head pieces with 1/2 tsp of salt and 1/2 tsp of turmeric powder.
   • d.Rub the spices all over the pieces to ensure they are well-coated.
   • e.Let it marinate for 15 minutes at room temperature.
2. 2

   Step 2

   • a.Fry the Fish Head
   • b.Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is shimmering and slightly smoking.
   • c.Carefully slide the marinated fish head pieces into the hot oil. Be cautious of splattering.
   • d.Fry for 5-6 minutes on each side until they are a deep golden brown and very crispy.
   • e.Remove the fried pieces with a slotted spoon and place them on a plate. Once cool enough to handle, use a pestle or the back of a spoon to break them into smaller, bite-sized chunks.
3. 3

   Step 3

   • a.Temper Spices and Sauté Aromatics
   • b.In the same pan, ensure you have about 3-4 tbsp of oil remaining (remove any excess). Reduce the heat to medium.
   • c.Add the panch phoron, bay leaves, and dried red chillies. Sauté for about 30-40 seconds until the spices crackle and release their aroma.
   • d.Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they become soft and light golden brown.
   • e.Add the ginger and garlic pastes. Cook for another 1-2 minutes until their raw smell disappears.
4. 4

   Step 4

   • a.Cook the Masala and Potatoes
   • b.Add the cubed potatoes to the pan and sauté for 3-4 minutes.
   • c.Add the chopped tomatoes, followed by the remaining 1.5 tsp salt, 1 tsp turmeric powder, red chilli powder, cumin powder, and coriander powder.
   • d.Mix everything well and cook for 6-8 minutes, stirring occasionally. The tomatoes should break down and the oil should start to separate from the masala. Add a splash of water if it starts to stick.
5. 5

   Step 5

   • a.Cook the Cabbage
   • b.Add the shredded cabbage and slit green chillies to the kadai. If the pan is full, add the cabbage in batches, waiting for it to wilt slightly before adding more.
   • c.Stir thoroughly to coat the cabbage with the spice mixture.
   • d.Cover the pan with a lid and cook on low heat for 15-20 minutes. The cabbage will release its own water and cook down significantly. Stir every 5 minutes to prevent it from sticking to the bottom.
6. 6

   Step 6

   • a.Combine, Finish, and Serve
   • b.Once the cabbage is tender and the potatoes are fully cooked, add the broken fried fish head pieces and the sugar.
   • c.Gently mix to combine everything without mashing the vegetables.
   • d.Cover and let it simmer on low heat for another 5-7 minutes, allowing the flavors of the fish head to infuse into the curry.
   • e.Turn off the heat. Sprinkle the garam masala powder and drizzle with ghee (if using). Give it a final gentle stir.
   • f.Garnish with freshly chopped coriander leaves. Let the dish rest for 5 minutes before serving hot with steamed rice.

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