Here's another recipe that you can prepare with Fish Head.

Fish head! Sounds smelly, right?

But it's a delicacy of our Bangladeshi cuisine and I love it.

The way we cook it doesn't come out smelly, goes pretty well with rice and it sure adds a high nutritional value to our meal.

I have shared earlier how we cook fish head with mung dal. Today, let me share another recipe, hope you will also like it.

What do we need?

This recipe needs a good amount of spices. Don't freak out, they are to make the dish more delicious and also they help to reduce the smelly taste of the fish.

• I cook eggplant, pointed gourd, potato, and tomatoes. You can add any kind of vegetable you want.
• Any kind of fish head you like, I took 'Katla' fish.
• Oil
• Onion slices, green chili slices
• Turmeric and red chili powder
• Cumin seeds
• Ginger and garlic paste
• Salt

First, we need to cook the head separately with all the spices I listed above.

• Put some oil on the pan and add onion slices. When they become brown add one teaspoon of ginger and garlic paste, some turmeric and red chili powder, green chilli slices, and salt. Cook them for five minutes and the vegetables.

• Mix them well.

• Add some water and cook them for a while until soft. Put a lid on to intact the flavor.

• When they are almost done, add the tomato slices and some mixed spice powder (optional).

And it's ready to serve.

That's how simple the dish is. If you keep all the spices ready aside, it doesn't take long to cook. We usually make curry out of the fish pieces and make another dish like this with the fish head. It tastes good, it's flavourful, and it gives us a comfortable taste.

Hope you will also enjoy the dish.

Have a good day, everyone.