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Cabbage With Fish Head

Updated on August 2, 2012

This recipe is very popular in West Bengal, India. This is a non veg recipe. It uses cabbage a good vegetable having rich fiber and fish heads of mostly rohu or Hilsa which add a fine taste and aroma to the dish in addition to its health benefits.


  • Fish head cut into pieces 150 gms (some people like to crush the head after frying it instead of making pieces of raw fish head)
  • Cabbage shredded 400 gms
  • Turmeric powder 4 tsp
  • Mustard oil 5 tbsp (75 ml)
  • Onion chopped 50 gm
  • Panch phoran 1 tsp (A mixture of five spices in equal quantities namely fenugreek seeds, cumin seeds, fennel seeds, mustard seeds and onion seeds)
  • Bay leaf 2 no
  • Red chili (Whole) 2 no
  • Red chilli powder 2 tsp (If you don’t like red chilli you can use green chilies also)
  • Salt to taste


  • Marinade the fish pieced with 2 tsp turmeric powder and salt for 15 – 20 minutes
  • Deep fry the fish head pieces till it turn into golden brown. Remove the pieces and keep aside.
  • Add panch phoran, bay leaves and red chili (whole) to the oil which is already heated.
  • Add onion and sauté for 2 – 3 minutes
  • Add cabbage, red chili powder, remaining turmeric powder and salt
  • Cook on low flame with the lid on the pan, stir frequently to avoid sticking with the pan.
  • Add the fish pieces and cook till the water is absorbed completely and the aroma of cooked cabbage starts coming.
  • No water is normally required to add as water comes out from the cabbage during cooking; however if you feel that a small quantity of water is required to add for making it more tender you can do so.
  • Serve hot with rice


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