Badha Kopi Maacher Muro (Cabbage with fish head) recipe
information
Panch phoran - Mix equal quantities of fenugreek seeds (methi dana), cumin (jeera) seeds, aniseed (saunf), mustard seeds (rai), and onion seeds (kalonji). Store in any airtight jar and use as and when required.
ingredients
150 g (5 oz) Fish head, cut into even-sized pieces
400 g (14 oz) Cabbage (bandh gobhi), shredded
4 tsp (8 g) Turmeric (haldi) powder
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1/2 cup (60 g) 2 oz Onions, chopped
1 tsp (3 g) Panch phoran (see above)
1 Bay leaf (tej patta)
2 tsp (4 g) Red chilli powder
4 tbsp (60 ml) 2 fl oz Water
400 g (14 oz) Cabbage (bandh gobhi), shredded
4 tsp (8 g) Turmeric (haldi) powder
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Mustard (sarson) oil
1/2 cup (60 g) 2 oz Onions, chopped
1 tsp (3 g) Panch phoran (see above)
1 Bay leaf (tej patta)
2 tsp (4 g) Red chilli powder
4 tbsp (60 ml) 2 fl oz Water
method
1. Marinate the fish head pieces with 2 tsp turmeric powder and salt for 15 minutes.
2. Heat the oil in a wok (kadhai); fry the marinated fish till golden brown and cooked. Remove and drain the excess oil on absorbent kitchen towels and keep aside.
3. In the same oil, saute the onions for 2 minutes. Add the panch phoran, bay leaf, and cabbage along with the red chilli powder, the remaining turmeric powder, salt, and water.
4. Add the fried fish and cook till the cabbage is done and the water completely absorbed. Serve hot.
2. Heat the oil in a wok (kadhai); fry the marinated fish till golden brown and cooked. Remove and drain the excess oil on absorbent kitchen towels and keep aside.
3. In the same oil, saute the onions for 2 minutes. Add the panch phoran, bay leaf, and cabbage along with the red chilli powder, the remaining turmeric powder, salt, and water.
4. Add the fried fish and cook till the cabbage is done and the water completely absorbed. Serve hot.
serving amount
serves: 2 - 4
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more information
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