Katla Fish Head With Malabar Spinach Curry(কাতলা মাছের মাথা দিয়ে পুই শাকের ঘন্ট)

 Here's the recipe for Katla Fish Head with Malabar Spinach Curry (katla maccher Matha Dia Pui SakerGhonto) in English:

Ingredients:

1 Katla fish head (you can also use Rohu fish head)

2 cups Malabar spinach (Pui Shaak), washed and roughly chopped

1 potato, diced

1 small brinjal (eggplant), diced

2 green chilies, slit

1 tomato, chopped

1 medium-sized onion, finely sliced

1 tablespoon ginger paste

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon red chili powder

1/4 teaspoon garam masala powder

1 bay leaf

1 dry red chili

1 teaspoon panch phoron (a mix of five spices: mustard, fenugreek, cumin, nigella, and fennel seeds)

Salt, to taste

Sugar, a pinch

Mustard oil, as needed

Fresh coriander leaves, chopped (optional, for garnish)

Instructions:

1. Fry the Fish Head:

Clean and marinate the fish head with a little turmeric and salt.

Heat mustard oil in a pan, and fry the fish head until it's golden brown. Once fried, break it into pieces and set aside.

2. Prepare the Base:

In the same pan, add a little more mustard oil if needed.

Add the panch phoron, bay leaf, and dry red chili. Let them splutter.

Add the sliced onions and sauté until golden brown.

Add ginger paste, turmeric powder, cumin powder, coriander powder, and red chili powder. Fry the spices well until the raw smell disappears.

3. Cook the Vegetables:

Add the diced potato, brinjal, and chopped tomato. Cook for about 5 minutes.

Now add the chopped Malabar spinach (Pui Shaak). Mix everything well.

Cover the pan and let it cook on low flame for 7-8 minutes. Stir occasionally.

4. Combine Fish Head with Vegetables:

Once the vegetables are halfway cooked, add the fried fish head pieces.

Add salt and a pinch of sugar. Mix everything well.

Add a little water if needed and cook until the vegetables are soft and everything is well combined.

5. Finishing Touch:

Once the curry is done, sprinkle some garam masala powder.

You can garnish with freshly chopped coriander leaves if desired.

6. Serve:

Serve hot with steamed rice.

Enjoy the traditional and flavorful Katla Fish Head with Malabar Spinach Curry!