How to make Fish Head Curry - SK Khazana -
A traditional dish from Orissa – fish heads cooked with rice and some masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rohu fish heads, Mustard oil (सरसों का तेल)
Cuisine : Orissa
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Crab Curry Sweet and Sour Prawns Fried Fish Crab in Devils Sauce
Fish Head Curry - SK Khazana Recipe Card
The cuisine of Orissa is as simple as its inhabitants. The food pattern is almost similar to that of its neighbouring states of Bihar and West Bengal due to their proximity and similar geographical conditions.
However ask any Oriya about the most delicious dish of the state and he will keep mum. It is because there is such a plethora to choose from. There are a number of rituals and celebrations when delicacies are prepared from the freshly harvested paddy. It begins as soon as the rains stop with Nuakhai celebrations when several types of cakes are prepared and are shared with friends and relatives.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Fish Head Curry - SK Khazana Recipe
Rohu fish heads 4
Mustard oil 4 tablespoons
Turmeric powder 1 teaspoon
Green chillies slit 1-2
Bay leaves 2
Onion finely chopped 1 medium
Cumin paste 1 tablespoon
Ginger paste 1 tablespoon
Garlic paste 1/2 tablespoon
Red chilli powder 1 tablespoon
Ambe mohor rice soaked for 10-15 minutes 1/2 cup
Garam masala powder 1 teaspoon
Method
Step 1
Heat 3 tbsps oil in non-stick kadai till it starts smoking. Meanwhile, take fish heads in a bowl and add salt and ½ tsp turmeric powder, mix well.
Step 2
Add the fish heads to the hot oil and shallow-fry, turning sides, till golden brown on both sides.. Drain on absorbent paper.
Step 3
Carefully transfer the oil remaining in the kadai into a pressure cooker and add remaining oil and heat till it begins to smoke.
Step 4
Add green chillies, bay leaves and onion, mix and sauté till onion turns light golden brown.
Step 5
Add cumin paste, mix and sauté for 1-2 minutes. Add ginger paste and garlic paste and mix well. Add remaining turmeric powder and red chilli powder and mix well.
Step 6
Reduce the heat and add drained rice and mix well. Add fish heads and mix well.
Step 7
Add 1½ cups water and garam masala powder. Mix and cover the pressure cooker and cook for 5-10 minutes or till 2 whistles are released. Allow the pressure to be released completely.
Step 8
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
