Chanch-ra ( Bengali Fish Head Delicacy)

Fish head is a fabulous source of good protein and is loaded with omega-3 , a nutrient that will keep one's brain and heart healthy. I ensure i use every part of a fish judiciously and in that process , chanch-ra is a frequent make . Let me help all my non - bong foodie readers understand this chanch-ra better - well , this delicacy is prepared using the fish head ( you can use the katla , bhetki or the rui head ) along with malabar spinach ( Pui Shaak ) and few other greens and assorted vegetables . It is also , usually on the spicier side and marries beautifully with the gooey goodness of the fish head meat .

This dish is usually accompanied with steamed rice . I really do not know what makes this dish so high on flavor but can share that this dish calls for very very minimal ingredients and is an absolute simple cook process. Let me take you through the same .

Things you will need

• 04 Fish head ( I used Rahu , but Bhetki or Hilsa head makes the best chanch-ra )

• 02 bunches of Malabar spinach or Pui shaak - keep the leaves whole and chop up the stems in 01 inch long sticks

• 01 Potato - chopped into cubes

• 01 cup of sweet pumpkin - chopped into cubes

• 01 whole radish - chopped into cubes

• 01 Onion - finely sliced

• 01 tbsp of ginger paste

• 01 tbsp cumin powder

• 01 tsp coriander powder

• 02 tsp turmeric powder

• 01 tbsp kashmiri chilli powder ( Not red chilli , use Kashmiri laal powder only )

• 1/4 cup Mustard oil

• 04 green chillies - finely chopped

• 01 tbsp Paanch Phoran

• 01 dried red chilli

• Salt and Sugar to taste

• 1/2 cup water

Steps to follow

• Place the fish heads in a bowl and add 01 tsp of turmeric , 01 tsp of salt and 01 tsp of mustard oil and rub them well into the fish .

• Heat -half of the oil in a big kadai till smoking hot - lower the heat and add in the fish heads & fry well till golden brown . Keep aside .

• Add the remaining oil and re-heat the oil .

• Reduce the heat and temper the oil with 01 dried red chilli and 01 tbsp paanch- phoran.

• At this point , add in all the veges , salt , sugar , ginger paste and all the powdered spices listed in the ingredients list .

• Saute all the veges with the spices and cook covered for 15 minutes .

• After 15 mins , add in the saute'd fish heads along with the chopped green chilli's and cook covered for 10 mins on low flame .

• After 20 mins , give everything a good stir and add in the water . Cover cook for another 20 mins on low flame ( Keep an eye on the dish as sometimes it may need some stirring . However do not over stir as we do not want to make it a mish- mash )

• Once you get a semi dry consistency , the chanch-ra is ready to be devoured .

Pro- Tip : It is important to rub the fish head with mustard oil before frying , as this oil coating will prevent the omega 3 from sputtering all over . This is a must do or you may end up with real oil blisters . Please take caution and keep your attention on the dish !