The winters call for the green leafy cabbages. The lunch boxes of bongs are incomplete without the green peas popping out of the cabbages.
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To tickle taste buds why would the Katla heads lag behind? The dish is an awesomely favorite for the Bengalis.
Fish Head Bandhakopi Recipe Bengali Style
Equipment
- 1 Kadhai ( Solimo Hard Anodized Aluminium Deep Kadhai )
Ingredients
- One big cabbage
- 2 fish heads
- Salt
- Turmeric
- Cumin
- Red chilly powder
- Mustard oil
- 1 onion finely sliced
- Ginger-garlic paste two tablespoons
- Green chili 2-3
- Diced 2 big tomatoes
- Green peas
- 2 diced potatoes
- dry red chilies
- 2-3 bay leaves
- Cumin & coriander powder 1 tablespoon each
- Garam masala powder
- Ghee.
Instructions
- Boil the cabbage with salt and turmeric and keep it aside and allow it to dry.
- Salt and turmeric need to be applied to the fish heads and fried well.
- Now, after it has been fried well, now put bay leaves, dried red chilly, cumin seeds in the oil and put the potatoes to fry and fresh green peas.
- Then put the onions, ginger-garlic paste, tomatoes, green chilies, and cumin and coriander powder.
- Mix all the masalas well, then add the fish heads and cabbage, cook and mix them all for at least 5 mins and cover the lid of the cooking pan.
- Cover it until all the water gets dried up.
- Open the lid, add garam masala powder and ghee and stir for more 5 -7 mins
- The dish is prepared.
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Affiliate Disclaimer: Some of the links provided in the recipe are affiliate links. This means when you buy anything using those links, you help support this website at no extra cost.
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