Marinate the fish head with a pinch of salt and turmeric powder for 10 minutes.
Heat oil in a pan and fry the fish head till light brown in colour. Drain and keep aside. Fry the bitter gourd till light golden and keep aside.
Temper the same oil with bay leaves, red chilies and panch phoron. Saute for a few seconds. Add the ginger and bori and fry till light brown.
Add the chopped veggies and all the dry spices. Mix everything well and stir fry on a high flame for 2-3 minutes.
Add 2 cups water, fried bitter gourd and green chilies. Simmer, covered on a low flame till the veggies are half done. Now add the fried fish head and cook further till done.
Add the milk, kasundi and ghee. Give it a stir and simmer for a minute. Serve as a side dish with plain steamed rice.
Panch phoron (five spice - mustard, cumin, fenugreek, nigella & fennel)
Bay leaves, Bori (dried lentil dumplings), dry red chilies & ginger.
