Hilsa heads usually go into dal, vegetable chorchori or bhorta, but with the right mix of household spices they can make new dishes too. Here are three.
Spicy bhuna: one hilsa head, two medium onions chopped, one tablespoon ginger-garlic paste, half a teaspoon turmeric, one teaspoon chilli powder, half a teaspoon each of cumin and coriander powder, three or four green chillies, oil and salt. Rub the head with turmeric and salt, fry light brown and set aside. Soften the onion in the same oil, add ginger-garlic and the ground spices, cook down with a little water, add the head, cover and cook on low heat. When the sauce dries, add green chillies, stir for a few minutes and serve.
Hot potato-chilli: one head with three medium potatoes, two onions, five or six green chillies, two dried chillies, one teaspoon ginger-garlic paste, turmeric and chilli powder, mustard oil and salt. Fry the head and set aside, then lightly fry the potato pieces in the same oil. Fry onion and dried chilli, cook the spices down, add the potatoes and a little water and cover. When the potatoes are nearly done, add the head, green chillies and a little raw mustard oil and leave on low heat for a while.
Sour-hot chorchori: one head, one chopped onion, four green chillies, one ripe tomato, two or three tablespoons of thick tamarind water, turmeric, chilli powder, mustard oil and salt. Fry the head and set aside; fry onion and chillies, soften the tomato, cook the spices down with a little water, add the head and tamarind water and simmer until the sauce thickens. Serve with hot rice.
Photo: Gouriband / Wikimedia Commons (CC BY-SA 4.0)
Source: Dinajpur TV
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