Macher Matha Die Rosha

 May be Abidjan has ran out of houses. Either they are super expensive or they are in a dreadful condition. Posh areas....forget it, the price of one bedroom flat starts from 1million Fcfa, and if you want to have a good location and view..well I guess I just can't imagine anymore. I am tired and in a rotten mood, cause I just can't seem to find a ground floor flat with a wide garden. I am tired of living on the upper floor, I just want to live close to earth right now.

This “rosha” is another beautiful Bengali fish head curry. A little like the "kalia", but here the attraction is not the curry but the fish heads itself. The fish heads have to be broken into pieces after they have simmered in the gravy to give the curry a rather rustic and messy look. Unlike other curries, fish heads are not whole here, and you really can’t separate any part of them. So if you are to eat the curry, you eat fish heads with it too. Also the oils in the fish heads, give the curry a very oily and rich state, which is why, rosha is generally prepared on grand homely occasions.

Temper the oil with whole spices and add the onions

Once the onions become golden add the ginger - garlic paste

When the onions are golden brown add the potatoes and dry spices.

Add water to create a gravy and add the fish heads. Simmer till everything is completely cooked and the gravy reaches desired consistency.

Rosha goes perfect with steamed hot rice and it is more of a starter than the main dish. You start your lunch with some bitter dish, like “sukto” (a bitter Bengali vegetable curry) or “uchche bhaja” (fried bitter gourd), then you eat “rosha” and then move towards the fish or meat items. Yes...we Bengalis do eat at least 4 items with rice. It’s a family tradition that is well maintained almost in every household in Bengal till now.

Macher Matha Die Rosha

Serves 4

Ingredients:

1 big / 2 medium fish heads

1 small onion – chopped

1 potato – peeled and cubed

3-4 garlic cloves – minced / paste

½ inch stick of ginger – paste

2 tsp turmeric powder

2-3 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp sugar

3 green cardamoms

2-3 cloves

1 small cinnamon stick

1 medium bay leaf

2 green chillies

Salt

1 tbsp mustard oil

Method:

Rub 1 tsp turmeric powder and salt on the fish heads and keep aside for 10-12 minutes.

Heat the oil in a kadai and fry the fish heads one by one till they become nice and golden from both the sides.

Once done, take them out of the kadai and keep aside.

In the remaining oil add in the green cardamoms, cinnamon stick, cloves and bay leaf. Saute for half a minute or until the oil becomes aromatic.

Then add the sugar and sauté for some seconds to caramelise them. Immediately throw in the chopped onions and cook till they become slightly golden brown.

Now add the ginger – garlic paste and sauté till the raw garlic flavour is gone. It will take 1 -2 minutes on medium flame.

Keep cooking till you have golden brown onions. Then add a little water to them. Also add in the cubed potatoes and some salt, the remaining turmeric powder, red chilli powder, cumin powder and coriander powder.

Stir and cook till the water evaporates.

Once the water is evaporated add some water again and stir.

After repeating this step for 2-3 times, you will see the onions turning into a gravy.

Now add 2 and ½ cups of water to them and then add the fried fish heads.

Put cover and let them cook until the potatoes are cooked and the gravy reaches your desired consistency. Generally “rosha” has a medium thin gravy, but do whatever you prefer.

When the gravy is done, with a spatula break the fish heads. After simmering in water for a long time, the heads will break easily. Do not make very small pieces, big chunks are better and less messier to eat.

Taste and adjust the seasoning.

Finally sprinkle the garam masala powder and put off the flame.