Masor Mur di Bandhakobi
A quintessential Bengali delicacy combining humble cabbage with the rich, savory flavors of a fried fish head. This semi-dry curry is aromatic, complex, and a true celebration of traditional flavors, best enjoyed with steamed rice.
For 4 servings
Prepare and Fry Fish Head
- Wash the fish head pieces thoroughly and pat them dry. Marinate with 1/2 tsp turmeric powder and 1/2 tsp salt. Let it rest for 15 minutes.
- Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking. This step is crucial to remove the pungent smell of the oil.
- Carefully place the marinated fish head pieces in the hot oil. Fry for 8-10 minutes, turning occasionally, until they are deep golden brown and very crispy.
- Remove the fried pieces with a slotted spoon and set them aside. Once cool enough to handle, break them into smaller, bite-sized chunks.
Fry Potatoes and Prepare Tempering
- In the same oil, add the cubed potatoes. Fry for 5-6 minutes until they are light golden on all sides. Remove and set aside.
- If needed, add a little more oil to the pan. To the hot oil, add the bay leaf, dry red chilies, and cumin seeds. Sauté for 30 seconds until the seeds splutter and become fragrant.
Sauté Aromatics and Spices
- Add the sliced onions and sauté for 4-5 minutes until they turn soft and translucent.
- Add the ginger and garlic pastes. Cook for 1-2 minutes until the raw aroma disappears.
- Add the chopped tomatoes, cover, and cook for 3-4 minutes until they become soft and mushy.
- Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Stir and cook the masala for 2 minutes, until oil begins to separate from the sides.
Cook the Cabbage
- Add the shredded cabbage and the remaining 1 tsp of salt to the pan. Mix everything thoroughly to coat the cabbage with the masala.
- Cover the pan and cook on low-medium heat for 10-12 minutes. The cabbage will release its own water and cook down significantly. Stir occasionally to prevent sticking.
Combine and Finish
- Once the cabbage is about 80% cooked and tender, add the fried potato cubes and the broken pieces of fried fish head.
- Add the slit green chilies. Gently mix everything together.
- Cover and cook for another 5-7 minutes on low heat, allowing the flavors of the fish head to infuse into the cabbage.
- Turn off the heat. Sprinkle the sugar, garam masala powder, and ghee over the curry. Give it a final gentle mix.
- Let the dish rest, covered, for 5-10 minutes before serving. Garnish with fresh chopped coriander leaves and serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it until it reaches its smoking point before adding ingredients.
- 2Frying the fish head until it's very crispy is the most important step for the texture and flavor of the dish.
- 3Avoid adding any extra water. The cabbage will release sufficient moisture to cook itself and the potatoes.
- 4The small amount of sugar is a classic Bengali technique to balance the savory and spicy notes; do not skip it for an authentic taste.
- 5Breaking the fried fish head into smaller pieces helps distribute its rich flavor throughout the dish.
Adapt it for your goals.
Fish Variation
You can use the head of other large freshwater fish like Katla or Bhetki for a similar taste profile.
Vegetable AdditionVegetable Addition
Add a handful of green peas along with the cabbage for extra sweetness and texture.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, replace the fish head with fried cubes of paneer or crumbled vadi (sun-dried lentil dumplings). Add them at the final stage of cooking.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The fish head, particularly from fatty fish like Rohu, is an excellent source of Omega-3 fatty acids, which are crucial for brain health and reducing inflammation.
High in Fiber
Cabbage is packed with dietary fiber, which aids digestion, promotes gut health, and helps in maintaining a healthy weight by keeping you full for longer.
Anti-inflammatory Properties
The use of spices like turmeric, ginger, and garlic provides potent anti-inflammatory compounds that can help combat chronic inflammation in the body.
Frequently asked questions
Traditionally, the head of large freshwater carp like Rohu (Rui) or Catla is used. Their heads are large, fatty, and flavorful, which is ideal for this dish.