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A quintessential Bengali dish fish head curry , my absolute favorite… IF YOU’V…

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A quintessential Bengali dish fish head curry , my absolute favorite… IF YOU’VE ONLY ever ordered a filet of fish because tiny bones or beady eyes freak you out, you are seriously missing out on one of the tastiest, most delicate parts of the fish: the head. Cheeks are lined with tender meat, the skull is filled with emollient fat, and well-cooked cartilage is brittle and crispy. An elaborately prepared fish head dish makes a grand centerpiece on the dinner table. a potent symbol of fertility and prosperity, it’s an integral element of ritualistic meals,
For years, I too assumed that relishing fish head was a “Bong thing” ( the part of India I am form people call us bong or Bengali )
However, feasting on fish head is by no means exclusive to Bengalis. And that should come as no surprise, given that this is one of the tastiest parts of the fish — succulent, flavour-rich and packed with good stuff like omega-3 fatty acids, vitamin A, iron, zinc and calcium. Study the recipes of a classic fish soup/stew from any part of the world — Provencal bouillabaisse, Spanish sopa de mariscos, Iceland’s fiskisupa, Peruvian parihuela — and you’ll find the vital component of the soup’s foundation, the fish stock, is fish head. That’s what gives the broth its signature flavour and nutritive value.

If you want to try the recipe dm me