Preparation Time	5 minutes
Cooking Time	20 minutes

Read more about 'Machamunda Chencheda'

Ingredients

1 One Rohu fish head
2 cups cabbage ,chopped
1  potato Big sliced
1 tbsp turmeric powder
1 tsp chili powder Red
1/2 inch ginger
5 cloves Garlic
2 chilis Green
1/2 tsp Cumin seed
One onion small
1 Bay leaf
1 tsp Cinamon powder
4 tbsps Mustard Oil
Salt per taste

Preparation

1. In pan add 1/2 cup water and 1/2 tbsp turmeric, heat it. Add chopped cabbage and potato cubes and cover with a lid. Cook for 5-7 minute till they are almost done.
2. Marinate fish head with salt and 1/2 tbsp turmeric powder for 5 min. Heat oil on a skillet. Fry fish head both side till they turn golden brown and crispy. You can also deep fry it. Take it out.
3. In the same pan add bay leaf, chopped onion and fry till light brown.
4. Make a coarse paste of ginger, garlic, green chili and cumin seeds. Add this paste and fry for 2-3 min.
5. Break fish head with hand and add this to pan along with chili powder. Fry for a minute.
6. Add steamed cabbage and potato, saute for another 5 min. Season with salt and cover the pan with lid. Cook for another 2 minutes at medium flame.
7. Make paste of cinnamon powder with little water and add this to cabbage and mix well. Cook for 2 minute and serve hot with steam rice & dal.