Recipe Description

Cabbage curry and Fish Head are popularly known as ‘Bandhakobi Macha Munda Chencheda‘ or ‘Bandhakobi Machha Munda Ghanta’ is a famous Odia Authentic Recipe. This cabbage fish head curry can also be made using Chana Dal, Mix vegetables & Cabbage. It is best when paired with simple Rice & Dal.

This recipe is very delicious and made by mixing fried fish head and cabbage complemented by some evergreen Indian spices. It is easy to make, just follow the steps given below. Cabbage curry with the fish head is an authentic and one of a kind dish mostly cooked and enjoyed in Odisha.

The fish head is used in many Indian cuisines. Fish head-brains, cartilage, and fat-are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc, and calcium. Cabbage on the other hand seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants; and is the key ingredient of many Indian dishes.

This recipe can be made with any Fish head but most people prefer Rohu/Rohi fish head. It is best when served with steamed rice and any dal (pulses), but can also act as a perfect side dish for Roti or Paratha.

FAQs On Cabbage Curry Recipe

Which fish head to use for this recipe?

Any standard size commonly eaten Fish head can be used for this recipe but, it tastes best with Rohi/Rohu, Catla fish head.

How to know if the ginger garlic paste has cooked?

When the ginger garlic paste will perfectly cook for the next process; 1. the color of the mixture will change into a darker shade, 2. the raw smell of ginger and garlic will be gone, and 3. the mixture will start leaving oil- the exact oil it soaked when it was put into it. Also, the oil helps the mixture from sticking to the wok especially if using an iron one.

Cabbage Curry Recipe With Fish Head

Recipe by Pinky ShonaCourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

120

kcal

Cabbage curry and Fish Head are popularly known as ‘Bandhakobi Macha Munda Chencheda’ or ‘Bandhakobi Machha Munda Ghanta’ is a famous Odia Authentic Recipe.

Ingredients

  • Fish head- 500 gms

  • Cabbage- 500 gms

  • Onion- 1 large

  • Tomato- 1 large

  • Ginger garlic paste- 2 tbsp

  • Mustard oil as need

  • Potato (diced)- 1 big

  • Bay leaf- 1

  • Cumin seed- 1 tsp

  • Turmeric powder- 1 tsp

  • Kashmiri red mirch powder- 1 tbsp

  • Curry powder- 1 tsp

  • Coriander powder- 1 tbsp

  • Garam masala powder- 1 tsp

  • Salt as per taste

  • Coriander leaves few

Directions

  • First cut the cabbage finely, wash it and keep aside.Cabbage Curry Step 1
  • Heat oil in a kadhai, shallow fry the fish heads in oil till it looks brown in color. After done keep it aside.Cabbage Curry Step 2
  • Now in the same kadhai, add oil, when oil becomes hot, add cumin seeds, when it Strats crackle put onions and fry it till golden in color. Cabbage curry Step 3
  • Now add tomato, ginger garlic paste into it, then add turmeric powder, Kashmiri red chilli powder, curry powder, coriander powder and garam masala into it and fry it till oil separates from the masala .Cabbage Curry Step 4
  • Now add the fish heads and potatoes and fry it for sometime.Cabbage Curry Step 5
  • Then add the cabbage, mix with masala properly, add salt as per taste then cover it, and cook it for 30 minutes till the cabbage leaving the sides of the pan. Cabbage Curry step 6
  • Check-in between, cover, and cook again. Cabbage Curry Recipe 7
  • Now switch off the flame, cabbage with the fish head is ready to serve hot. Garnish with some coriander leaves on the top. Cabbage Curry 8

Recipe Video

Notes

  • Blanche the cabbage and potato in boiling water, drain and dry them before proceeding with further steps for better results.