In Bengali home cooking, the head of the rui (rohu) fish is especially prized, and for many it is the tastiest part. Combine it with soft potatoes and local spices and rui head potato chorchori becomes a superb dish to eat with rice. This hot, slightly dry dish is easy to make and brings a familiar home taste with few ingredients. Here is the recipe.

First clean and wash the rui fish head. Meanwhile, heat oil in a karahi and fry chopped onion until brown. Add all the spice pastes and powders, stir-fry for a while and add salt and water. After a while, add the fish head and stir-fry again, then lift the head out and set it aside. Now add the potatoes to the masala and stir-fry them, adding water if needed so they cook through. When the potatoes are tender, add chopped tomato and stir-fry a little longer.

Finally, add a little water and the fried fish head and cook for 5 minutes. When the water has dried up, take it off the heat and serve the rui head potato chorchori with hot rice.

Source: Jagonews24. First published in Bengali on The Agro News.