1 fish head washed and cut in half
1 medium cabbage finely chopped
1 medium onion sliced
1 tbsp fresh grated ginger
1 medium potato cut into quarters (optional; I forgot)
1 tsp panchphoran (equal quantities of mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and onion seeds)
1-2 whole red chillies
1-2 bay leaves
2 each of cinnamon, cardamom, and cloves
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
1 tsp garam masala
1 tsp ghee (optional)
1/2 tsp sugar
Salt to taste
2-3 slit green chillies
Mustard oil as required
Smear the fish head with a little salt and turmeric and keep aside for 10 minutes.
Heat oil in a deep bottomed pan and fry the fish head till crisp and golden. Make sure you keep the pan covered at all times to avoid oil spilling on your hands and face and all around. Remove from heat and keep aside. Fry the potato quarters in the same pan till golden and keep aside.
In the same pan, add any additional oil if required and add the panchphoran, whole red chillies, bay leaves, and whole garam masala. As the fragrance starts coming out, add the sliced onions and grated ginger and fry till onions turn pink. Add all the spices except the garam masala and ghee and fry for 2-3 minutes. Do not add the salt now. Add the cabbage and mix well. Cover and let it cook till tender and shrunk in volume. Now add the salt, fried potatoes and fish head. Cover again and cook for another 5-10 minutes while stirring in between. Now break the fish head with the tip of the laddle and mix everything together. Add the garam masala and ghee and check for seasoning. Remove from heat and serve hot with steamed rice.