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Non-Vegetarian Recipes

Fish Head Curry

In India, fish head of rohu (rui / labeo rohita) or  catla (bahu or labeo catla) is used to prepare unique dishes. Who have not relished delicious bengali special Muri Ghonto?

Today we present a simple easy-to-cook recipe of fish head curry with spinach and potato. Its homely but without compromising on its lip smacking taste. 

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Farmtorasoi's Fish Head Curry

Course Main Course
Cuisine Indian
Servings 3 Person


  • 1 large size Rui or Catla Fish Head
  • 1 large size Potato
  • 1 large size Tomato
  • 1 bunch Spinach
  • 1/2 bunch Corinader (Dhania) Leaves
  • 1 medium size Onion
  • 1 inch Ginger
  • 2-3 cloves Garlic
  • 1/4 tbsp Black Cumin Seeds (Kala Jeera)
  • 1/2 tbsp Turmeric (Haldhi) Powder
  • Salt To taste
  • 2 tbsp Cooking Oil Preferably mustard oil
  • 4-5 cups Water


  • Keep all your ingredients ready
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  • Chop spinach, coriander leaves, tomato and green chilies.
  • Put the chopped leaves, tomato, chilies, ginger and garlic in a mixer.
  • Add 2-3 cups of water, and grind the mixture to a pulp.
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  • Coat the fish head with turmeric and salt.
  • Heat oil in pan and fry the fish head to golden brown. Make sure it is properly cooked.
  • Allow the fish head to cool down. Then mash it into small pieces.
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  • Now heat oil in pan.
  • Add kala jeera and let it crackle.
  • Add chopped onions and sauté until its translucent.
  • Now add potatoes, turmeric and salt, and fry.
  • When the potatoes start to become little tender, add the mashed fish head. Mix well.
  • Cover the pan and cook for sometime in medium flame.
  • Add the grind-mixture and stir it to mix it with all the ingredients.
  • Now, add water if required, and then allow to boil.
  • Stir occasionally so that the curry thickens. Cook for 10-15 minutes.
  • Cover the pan and simmer for 3-4 minutes. Put the flame off.


Farmtorasoi's fish head curry is best served with white rice.
Enjoy and Bon Appétit!!

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