Recipe for Fish head kachumber / this recipe can be prepared for vegetarians also with raw Jackfruit or paneer kachumber.
Dry ingredients :----
Gobinda bhog rice/ jeera rice/Joha rice : 1 cup
Turmeric powder : 1 tea spoon
Fennel seeds powder/sauf : 1 tea spoon
Cumin seeds powder /jeera : 1 tea spoon
Chilli powder: 1 tea spoon
Coriander powder /dhanya : 1 tea spoon
Garam masala : 1 tea spoon
Cinamon stick/ dalchini : 1 small piece
Clove/lowang : 2 pieces
Cardamom/ elaichi : 2 pieces
Cumin seeds /jeera : 1 tea spoon
Salt to taste
Oil and Ghee to fry
Raw ingredients :------------
Fish head- 1 cut into two pieces (for vegetarians raw jackfruit or paneer 250 grams)
Cabbage : 250 grams
Capcicum : 1 small
Beans : 100 grams
Onions : 2 large nos
Garlic : 50 grams
Ginger : 50 grams
Green chilli : 2 to 3 nos
Tomato : 1 large
Mint leaves : for garnishing
Water
Procedure :-------
Wash and soak the rice in water before starting any task of the recipe and keep aside.
Apply turmeric, Coriander powder, cumin seeds powder, fennel seeds powder and salt to the fish head pieces and deep fry it in oil. Keep aside after getting it. (same procedure for vegetarian option)
Chop all the vegetables
Make ginger and garlic paste in a mortar/okhalee
Chop the onion
Chop the tomato
In a separate pan heat 2 table spoons of Ghee.
Add Cumin seeds, cardamom stick, cloves, cinnamon and chopped onions and fry till golden brown.
Add the ginger garlic paste and let it fry as well till golden brown.
Add the remaining of the dry ingredients and fry in low flame for 2 minutes
Add the chopped vegetables and fry till its cooked.
Strain the soaked rice and add in the mixture. Keep stirring it for 2 to 3 minutes.
Add the chopped tomato
Add 2 to 3 cups of water stir it for a minute or two and cover it.
Keep checking for the rice to be cooked.
If the water dries as more water to let it cook.
Once the rice and the vegetables are cooked add the fried fish head or the vegetarian item and crush it in the mixture.
Add a cup of water and keep stirring till the water dries off.
Pour one table spoon of Ghee on top of the mixture .
Garnish with mint leaves and serve hot.
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