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A traditional Bengali delicacy where crispy fried fish head is cooked with shredded cabbage and potatoes in a medley of aromatic spices. This hearty, flavorful dish is a perfect companion to steamed rice.
For 4 servings
Marinate the Fish Head
Fry the Fish Head
Temper Spices and Sauté Aromatics
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A traditional Bengali delicacy where crispy fried fish head is cooked with shredded cabbage and potatoes in a medley of aromatic spices. This hearty, flavorful dish is a perfect companion to steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 504.8 calories per serving with 26.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala and Potatoes
Cook the Cabbage
Combine, Finish, and Serve
Replace cabbage with cauliflower florets to make the equally popular 'Macher Matha Diye Phulkopi'. The cooking process remains largely the same.
Add 1/2 cup of green peas along with the cabbage for a touch of sweetness and a different texture.
While Rohu or Katla are traditional, you can also use the head of a Bhetki (Barramundi) fish for a richer flavor.
The fish head is a rich source of Omega-3 fatty acids (EPA and DHA), which are crucial for cognitive function, reducing inflammation, and supporting cardiovascular health.
Cabbage is packed with dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Spices like turmeric, cumin, and coriander, along with vegetables like tomatoes and onions, provide a range of antioxidants that help combat oxidative stress and protect cells from damage.
The fish head contains minerals like calcium and phosphorus from the bones, which contribute to maintaining bone density and overall skeletal health.
One serving (approximately 310g) contains around 350-450 calories, primarily depending on the amount of oil used for frying and the fat content of the fish head.
It's a balanced dish. The fish head provides beneficial omega-3 fatty acids and protein, while cabbage is high in fiber and vitamins. However, it is traditionally made with a generous amount of oil, so it should be enjoyed in moderation as part of a balanced diet.
Absolutely. Katla fish head is the most common alternative to Rohu. You can also use the head of other large freshwater fish like Bhetki (Barramundi) for a delicious variation.
Panch Phoron is a Bengali five-spice blend. It's an equal-parts mixture of fenugreek seeds (methi), nigella seeds (kalonji), cumin seeds (jeera), black mustard seeds (rai), and fennel seeds (saunf). You can easily mix these whole spices at home.
If the dish has too much liquid after the cabbage has cooked, simply remove the lid and increase the heat to medium-high. Cook for a few minutes, stirring gently, to allow the excess water to evaporate until you reach the desired semi-dry consistency.
Eating the fish head is part of the authentic experience! Use your fingers to break apart the pieces. The best parts are the soft flesh, the eyes, and the gelatinous bits. Be very careful of small, sharp bones while eating.