Fire up the earthen stove. Place a deep-frying pan (kadai) on the stove.

Pour the mustard oil into the kadai.

Add the fish heads to the hot oil.

After one side is done, flip them upside down.

(Pro Tip: Fry the fish heads patiently. Rushing this stage can leave them fragile when added back later.)

Take them out onto a bowl.

Add potatoes to the same oil. Sauté them with a little salt and turmeric powder. Once lightly fried, take them out.

Add cumin seeds, bay leaves, and red chilies.

Add the chopped onions. Once the onions turn light brown, add the tomatoes and a little bit of salt.

When the tomatoes are cooked, add the onion-ginger-garlic paste. Mix well and sauté for a few minutes or until it thickens.

Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder. Keep stirring so that the spices mix well with the paste. Add a little bit of water.

(Pro Tip: Add water gradually while stirring, so the spices cook evenly without turning watery.)

Once the spices start releasing oil, add the lightly fried potatoes and sauté for a few minutes.

Add the half-boiled shredded cabbage and mix everything well.

Add a small amount of water and some salt.

Add the fried fish head pieces. Cover the pan with a lid and allow it to cook for 10 minutes.

Remove the lid and add roasted cumin powder. Mix well.

Meanwhile, the water will evaporate, and a thick texture will form.

Badhakopi Diye Macher Matha is ready.