ChyaNchra/Mixed Vegetable Mismash with Fish Head

Bengalis are fish lovers and they are not averse to eat most part of fish except for scales and fins. A mixed vegetables and fish head mishmash is a special dish known as ChyaNchra made in almost every Bengali household and Bengali ceremony like weddings or annoprashon(baby's first rice eating ceremony)for lunch. Fish stakes are prepared into a delicious main dish at formal dinner in the actual ceremony and fish heads need to be used up somehow; so this famous dish got created with vegetables, fish heads, oils and gills with some spices. This recipe has been passed down for generations in Bengali households and it tastes insanely delicious! It's a delicacy we grew up with but unfortunately it's not that much appreciated dish among younger generation anymore. 

This is a great way to sneak in leftover veggies or whatever on hand. Big fish like carp head is preferred but tilapia or hilsha head can be used as well. 

Ingredients~

2 lb. fish head, cut into 8 pieces
All vegetables cut into medium chunks or lengthwise shapes

1 1/2 cup chayote squash

1 cup radish
1 cup cauliflower florets

1 cup potato
2 cups sweet pumpkin or butternut squash
1 cup green beans 
2 cups amaranth stems(optional) or broccoli stems, cut into medium strips
1 cups zucchini(green or yellow)

1 cup eggplant
1 medium onion, chopped 

2 green chilies
2 tsp. ginger paste
1/4 tsp. cumin powder
1/4 coriander powder
3/4 tsp. turmeric
3/4 -1 tsp. salt or to taste
1/2 tsp. panchforon(whole five spice mix)
1 bay leaf
1 dry red chili
1/3 tsp. sugar or to taste (optional)

1/3 cup mustard oil
1/2 cup hot water

Method~

Rub fish head with little turmeric and salt. Heat oil in large heavy bottomed pan. Fry fish head pieces until lightly brown and set aside. In the same oil temper bay leaf, dry red chili and whole five spice. Let it splutter, then saute chayote squash and radish for 10 minutes first covering on low heat. Then add in chopped onion, ginger paste and stir fry for 2-3  minutes. Add cauliflower florets, potato, pumpkin, cumin-coriander powder, salt, sugar and turmeric. Stir, cover and cook for 7-8 minutes on low heat. Then add in green beans, eggplant and zucchini squash along with 1/2 cup hot water. Stir well, cover and continue cooking for 7-8 minutes. Once all veggies are almost tender amaranth stems/broccoli stems, green chilies and fried fish head pieces and give it a good stir. Cover the pan and cook for 10 minutes on medium heat. Let water to dry up. Increase heat to medium high. Stir well. Taste and adjust seasonings. Serve ChyaNchra with steam rice. 

Happy Cooking!