Machha Chhencheda

1. 1
   prep · ~30 min

   Soak and prepare the fish head.

   1.Cut the large fish head into 4-5 manageable chunks.

   2.Rinse the pieces well under running water.

   3.In a bowl, mix 2 cups water with 0.5 tsp salt and soak the fish head chunks for 30 minutes.

   4.Drain and pat dry with a kitchen towel.
2. 2
   fry · ~7 min

   Fry the fish head chunks.

   1.Heat 1 tbsp mustard oil in a deep pan over medium-high heat until it reaches smoking point.

   2.Once the oil shimmers, carefully lay in the drained fish head chunks.

   3.Fry for 2-3 minutes per side until lightly golden and sealed.

   4.Remove the fish head from the pan and set aside on a plate.

   TIPMustard oil must be heated to its smoking point first to mellow its pungency, ensuring a smoother final flavor.
3. 3
   saute · ~6 min

   Sauté the onions and aromatics.

   1.In the same pan, pour in the remaining 2 tbsp mustard oil and heat over medium flame.

   2.Add the broken dried red chilies and sauté for 30 seconds until they turn slightly dark.

   3.Scatter in the panch phoran and let the seeds crackle for 1 minute.

   4.Add the sliced onions and crushed garlic. Sauté until the onions become translucent and golden at the edges, about 4-5 minutes.
4. 4
   saute · ~6 min

   Cook the masala base.

   1.Add the chopped tomatoes, turmeric powder, red chili powder, and cumin powder to the pan.

   2.Sprinkle in 0.25 tsp of salt.

   3.Stir continuously until the tomatoes soften into a pulp, release their juices, and the oil begins to separate at the edges, about 5-6 minutes.
5. 5
   boil · ~15 min

   Simmer the vegetables in the gravy.

   1.Pour 2 cups of hot water into the pan and bring the mixture to a rolling boil.

   2.Add the cubed potatoes, pumpkin, and brinjal to the bubbling gravy.

   3.Cover the pan with a lid, reduce the heat to low, and simmer until the vegetables are fork-tender, about 12-15 minutes.

   4.Gently stir once or twice during cooking to prevent sticking.
6. 6
   simmer · ~9 min

   Add the fish head and finish cooking.

   1.Uncover the pan and gently slide the fried fish head chunks into the simmering gravy.

   2.Spoon some gravy over the fish pieces to submerge them slightly.

   3.Cover again and simmer on low heat for another 8-10 minutes, allowing the fish head to cook through and release its gelatinous richness into the curry.

   4.Adjust the consistency with a splash of water if it becomes too thick; the final gravy should be medium-bodied.

   TIPAvoid vigorous stirring after adding the fish head, or the delicate pieces may break apart.
7. 7
   garnish

   Garnish with coriander and serve hot.

   Scatter the freshly chopped coriander leaves over the curry. Ladle into bowls and serve immediately with steamed rice.

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