Keep all your ingredients ready
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.
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.
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.