Ilish Macher Matha Diye Palong Shak (Hilsa Fish Head With Spinach)

First, marinate the Hilsa fish heads with a pinch of salt and turmeric using your bare hands. Let it sit for 10 minutes.
Fire up the Chulha or your gas stove and heat a pan. Add oil to it.
Start by frying the Hilsa fish heads when the oil is hot. Fry them by flipping them on all sides.
Take them out when they are fried.
Add a little more oil to the pan and then add the bay leaf, dry chili, and Panch Phoron (Indian blend of five spices). Stir it and add the onions when the aroma comes out from the spices.
Add the onions, lightly fry them, and then add the vegetables such as potato, eggplant and snow pea. Stir-fry them for 5 minutes and add half a spoon of salt.
Add the ginger, garlic, and onion paste and sauté it. When vegetables are half cooked, add turmeric, red chili powder, coriander powder, and cumin.
Mix it well and add a little water. Sauté it again.
Add water and half a spoon of salt.
Add the fish heads and spinach or Palong Shak. The color of the spinach also remains vibrant when it is added at the end. Cover it with a lid and let it cook for 10 minutes.
After 10 minutes, Ilish Macher Matha Diye Palong Shak is ready as the gravy gets dried up, the veggies look properly cooked, and the masalas are perfectly blended with the fish heads and the rest of the dish.
Pour Ilish Macher Matha Diye Palong Shak into a bowl. Serve it with steamed rice.