Chanchra with Hilsa Fish Head

Spicy hilsa fish head curry with vegetables

Servings: 4 | Time To Prepare: 30 minutes | Submitted By: Chitra Nag


Ingredients

  • 4, use head only Hilsa or Shad fish
  • 1, medium Eggplant
  • 2, large (cut each into 8 pieces) Potato
  • 1, tsp Panch Phoron
  • 5, sliced Green Chili
  • 2, whole Whole Red Chili
  • 2, tsp Turmeric powder
  • 1/2, tsp Sugar
  • to taste Salt
  • 4, tbsp Mustard Oil
  • 1/2, cup Water

Instructions

  1. Cut each hilsa fish head into four pieces, remove fins and wash, Mix the pieces well with salt & one teaspoon turmeric powder and set aside.
  2. Heat oil and fry the fish head pieces. Remove and set aside.
  3. Add panch-phoron and whole red chili in the same hot oil and fry till light brown.
  4. Add all other ingredients and cook in reduced heat for 8/10 minutes.
  5. Add the fried hilsa fish head pieces. Add 1/2 cup water and cook till water dries out and well fried.
  6. Serve hot with rice.

Ratings

surja (8/15/2003)….Instead of eggplant we can use Bandhacopi

papri (8/6/2003)….i tried this several times, i also added pui saag to it. it came out great.

shaanivi (7/26/2002)….great

daisyguha (5/25/2002)….this is good. me and my husband liked it very much.

 

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