Macher Mathar Charchari/ Dry Type Fish Head Curry

Fish head is never left out or get wasted in Bengali households. Not everyone in the family likes to savor fish head like fish pieces but some would always enjoy its finger licking deliciousness. I love fish head(not all types of fish head) since my childhood in Macher Jhol, Murighonto/Fish Head Curry, Mung Beans, Mixed vegetables and whatnot. It can be cooked very lusciously with aromatic spices or with just simple basic ingredients. 

I explained about charchari in Stir Fried Smelt Fish/Smelt Macher Charchari post. Charchari is basically charred curry. This is another variation with fish head. I got some very fresh red tilapia to make curry and saved fish heads for later use. Fish head is indeed very flavorful and meaty too. This recipe needs lots of onion mostly, tomatoes, ginger, garlic and hot green chilies just like Smelt Charchari. Use any big fish head of your choice. I love it spicier. It’s truly comfort food with simple rice!

Ingredients~ 

3 small fish heads(about 1-1/2 lb.), cleaned, cut in half, washed and pat dried

1 big tomato, cut into wedges

6-7 chilies, 2 cut into thin slices

2 cups onion, julienned

1  tbsp ginger, julienned

2 tbsp garlic , julienned  

A few sprigs of coriander leaves

1 tsp salt or to taste

1/2 tsp turmeric

1/4 tsp paprika

1/4 cup oil

 

Method~

Smear fish heads with some salt and turmeric. Heat oil in a large pan and fry both sides of the fish heads until golden brown on medium heat. Drain and set aside. In the same oil add in julienned onion, ginger, garlic, sliced chilies and saute on low heat for 5-6 minutes or until onion translucent. Add the tomatoes, whole green chilies, paprika, remaining salt turmeric and saute for 2-3 more minutes. Arrange fish head pieces in the onion mixture in one layer try to cover fish head pieces as much as possible. Cover the pan and cook for 5 minutes on low heat. Shake the pan gently occasionally and allow the curry to char the bottom without burning. Taste and adjust seasonings. Stir gently keeping head pieces intact. Garnish with coriander leaves and extra green chilies. Serve with plain rice. 

Happy Cooking!