Katla fish head curry is a simple, delightful fish head recipe made with katla fish head and a melange of common Indian spices. This can be a crowd pleaser lunch or dinner dish when served with piping hot rice.
Keyword fish head curry, Katla fish head curry, Simple fish head curry
INGREDIENTS ( 1 CUP = 250 ML )
1katla fish head cut into 2 pieces (fish head of a 2 kg fish)
Salt as required
3tbspmustard oil for frying the fish head or as required
1finely chopped onionmedium size
1finely chopped tomatomedium size
Salt as required
For Spice/Masala Paste
1small onion roughly chopped
6no of fenugreek seeds
1dry red chili deseeded
Wash the fish head very well and drain extra water if any. Rub salt and turmeric powder and rest it for 15-20 minutes.
In the meanwhile soak the cumin seeds, fenugreek seeds, and dry red chili in hot water for 15 minutes.
Then strain them and prepare a smooth paste by adding onion, ginger, garlic and a pinch of salt. Then transfer to a bowl and set aside.
Heat a kadhai. Once the kadhai heat up adds mustard oil and wait until the oil turns hot.
Add fish heads. Cover and fry until all sides turn golden brown. In between turn sides. Make sure they are well fried. Then transfer to a plate and set aside.
Heat the same karahi by adding the remaining oil. Once the oil turns hot add bay leaf and chopped onions.
Saute the onion over medium flame until turns golden.
Add the spice paste, turmeric powder, and coriander powder. Saute for a few minutes or until oil leaves the masala.
Add chopped tomato and salt. Saute for another few minutes until oil separates.
Add a cup of warm water and let it boil. Once the water starts boiling add the fried fish heads. Cover and cook over lower medium flame for 7-8 minutes.
Once done switch off the flame and set aside.
Katla fish head curry is ready to serve. Serve hot.