Head over heels in love with fish

Pushpesh Pant

There are those who prefer their fish without skin and bones and then there are real fish lovers who go only by the taste and smell and aren’t deterred by such hazards. It is the latter that are not squeamish about trying out recipes like the ‘fish head curry’. Actually, the flavourful curry with thin gravy can be enjoyed fearlessly even by those who detest bones. As a matter of fact, this is the signature dish in Myanmar and Malaysia and Bengalis too are partial to it. However, let us not waste time and words. What we bring to our readers this time is a minimalist pahari rendering from Uttarakhand, which is very well-suited for a light lunch on a hot summer day. If you cannot cope with the fish head, let it be. However, do enjoy the gravy with rice or mop it with roti.

PAHARI FISH HEAD CURRY
Ingredients

Fish head (mid-sized rohu preferred) 1

Ginger-garlic paste 1 tbsp

Turmeric A large pinch

Onions (medium, sliced or chopped fine) 2

Coriander powder 1 tsp

Red chilli powder 1/2 tsp

Yellow mustard seeds (soaked in water with salt and ground fresh along with 1 green chilli) 2 tsp 

Salt To taste

Fresh coriander leaves (chopped) 1 sprig

Lemon juice 1 tsp or to taste 

Mustard oil 3 tbsp 

METHOD: Wash the split fish head well. Sprinkle turmeric powder over it well and apply ginger-garlic paste evenly. Keep aside for 15 minutes. Heat oil in a pan to smoking point, then reduce the flame to medium and add onions. When these turn translucent, add the fish head along with the mustard paste and powdered spices. Stir fry for 30 seconds and add 3-4 cups of hot water. Bring to boil and reduce the flame to low. Add chopped coriander and salt and cook for 20 minutes for the flavours to soak in the gravy. Take it off the stove. Sprinkle lemon juice before serving.