Machha Chhencheda

1. 1

   Marinate and Fry the Fish Head

   • Thoroughly wash the fish head pieces. Pat them dry with a paper towel.
   • In a bowl, marinate the fish head with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt. Ensure all pieces are well-coated. Let it rest for 15 minutes.
   • Heat the mustard oil in a heavy-bottomed kadai or pan over medium-high heat until it's lightly smoking.
   • Carefully slide the marinated fish head pieces into the hot oil. Fry for 6-8 minutes on each side until they are deep golden brown and very crispy. Be cautious of oil splattering.
   • Once fried, remove the pieces with a slotted spoon and set them aside on a plate to cool. Once cool enough to handle, use your hands or a pestle to break them into smaller, coarse chunks.
2. 2

   Prepare the Masala Base

   • In the same kadai with the remaining oil, reduce the heat to medium. Add the bay leaf, dry red chilies, and pancha phutana. Let them crackle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 5-7 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 2 minutes, stirring continuously, until the raw smell disappears.
3. 3

   Cook the Vegetables

   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy, releasing their oil.
   • Add the remaining 1/2 teaspoon of turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté the spices for 1 minute until aromatic.
   • Add the cubed potatoes, pumpkin, and brinjal, along with the remaining 1 teaspoon of salt. Mix thoroughly to coat the vegetables evenly with the masala.
   • Pour in 1 cup of warm water. Stir well, bring the mixture to a boil, then cover the kadai and reduce the heat to medium-low.
   • Let the vegetables cook for 10-12 minutes, or until they are about 80% tender. Stir occasionally to prevent sticking.
4. 4

   Combine and Finish the Dish

   • Uncover the kadai and add the fried, broken fish head pieces to the semi-cooked vegetables.
   • Gently mix everything together. Cover and let it simmer for another 5-7 minutes on low heat. This allows the flavors of the fish to meld with the vegetables.
   • Remove the lid. Using the back of your spoon or spatula, lightly mash some of the vegetables and fish pieces to create the characteristic coarse, semi-mashed 'chhencheda' texture.
   • Sprinkle the garam masala powder and freshly chopped coriander leaves over the dish. Give it a final gentle stir.
   • Turn off the heat, cover the kadai, and let the dish rest for 5-10 minutes before serving. This helps the flavors to settle.

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