North India Statesman
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News India Live, Digital Desk: Fish is the main food in Bengal, this is clear. In both West and East Bengal, we eat all types of fish. Whether it is small peacock or whitebate, sometimes crisp fried, sometimes in spicy curry with brinjal and potato; Catfish or Magur with oily skin, which is not eaten often in West Bengal, also included my grandfather, as they hide in the banks of the mud filled river and are considered to be impure, and, of course, the king of all of them – Ilish Or Hilsa, full of bones and more delicious.
Small fish or Chhoto Mach Bengal (Eastern Bengali) Homes have precious dishes, but Ghoti (Western Bengali) It is often disliked in homes. Nevertheless, even in the poorest homes, it is a tradition to serve a small piece of fish to any guest. Simply put To Bengal Every size, form and taste fish like.
Very few people outside the region realize that Bengal (and even most part of the south) has been practicing the method for a long time that is now called a high-class Michelin-wardted restaurant “nozz-to-tail” cooking. In Bengal, no part of fish is wasted. In fact, in children being able to eat a boneless fish without hesitation is considered a symbol of sophistication. Which leads us to one of the low -judged superstars of the dishes: the head of the fish.
Also in coastal states of the south Tasty fish head curry is made, but the list of fish head -made dishes is unmatched in Bengal.
Now, it is not a matter of everyone. I remember that my mother’s Punjabi friend ordered fish curry in a Bengali restaurant in Calcutta and she was surprised when the entire fish, including her head and tail, was served in the gravy on the table. He claimed that the fish’s eye was looking at him. It is not that every Bengali prefers to eat fish head. My brother will neither eat bony fish nor touch the head of the fish, while I will eat both of them equally.
The head of the fish is a main component of many dishes, which is a part of waste in Bengal-not a part of the universal-world-culture. After all, we eat every part of the banana tree, and eat at least seven to eight types of spinach, and consider pumpkin flowers as a delicious dish.
Macher forehead Or there are countless ways to cook the head of the fish. Unlike the southern states, we mainly use freshwater fish head, except Hilsa, which floats in salt and freshwater. The heads of large fish weighing more than one kilogram are often sold separately in the markets.
One of my favorite dish Macher bamat bamakopi -Soaking the head of the fish in turmeric and salt is deep frying, then it is broken and sometimes cooked with cabbage and sometimes a little potato. You can also add small pieces of fish. It is a dry, simple dish that is eaten with rice.
Muri It is a delicious dish served in feasts and weddings. Turmeric and salt are sprinkled on the head of the fish, it is thoroughly fried and then rice, Garam masala, cooked with dry fruits and a very tasty in the final preparation Casserole There is stability of However, in Bangladesh To Muri Shato Moong is also made with dal.
This leads me to my personal favorite and weekly staple – Macher taunted bhaja moong dal Moong dal is first roasted, then cooked with spicy and fried fish heads, making a dish that is hearty, comfortable and, who are ready to adopt it, is really good for them.
I remember my first visit to Singapore when I was a teenager. Our hosts took us to Muthu’s curry shop in Little India. There is only one thing served: Curry of fish head. The head weight must have been at least two to three kilograms, which was cooked in thin, spicy tamarind and coconut gravy. And yes, my favorite part of the head – if you become easily traumatized, I will not read the rest of this paragraph – the eyes and brain. If you get nervous, move forward. You have to suck both and cut them, and I promise you that the taste of it will be as good as Oso Buyo or Caviyar. Hail to Muthu and his famous fish head. At the age of 12, I remember that I thought the peanut chutney served with chicken Sati is a learned taste, but I had no abstinence when eating the fish’s head.
Unlike Bengalis, who eat it only for taste, I quickly make a list of its health benefits. Fish head Vitamin A is plentiful Is, which improves vision, increases immunity, and supports cellular health. They are rich in omega-3 fatty acids, especially DHA, which is very good for brain function and heart health. And they are rich in collagen, which is miraculous nutrients for skin, joints and bones. In other words, all those collagen shots are buying? You can just eat fish head.
I know that some people may suffocate by reading that I love the mind of fish and fish, but I will tell you that forgetting the uniqueness of what I have described, at least try the head and lentils of the fish. Maybe you may be darker, but delicious nutrients and delicious dishes.
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