Muri Ghonto (Fish Head Curry with Rice)

Ingredients:

• 1 fish head (rohu / katla fish)
• 3 tbsp. gobindobhog rice 
• 1 medium size potato (peel and cut into 6 cubes)
• 2 medium size onions (chopped)
• 2 green chilies (slitted)
• 1 1/2 tsp. ginger paste
• 2 1/2 tsp. garlic paste
• 1 + 1 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. sugar
• 1 tsp. ghee
• 1/4 tsp. shahi garam masala powder
• Salt to taste
• 6-7 tbsp. mustard oil
• 1 1/2 cup water

To temper:

• 2 bay leaves
• 1 pinch cumin seeds
• 1" cinnamon stick
• 3 green cardamom pods
• 3 cloves

Making Procedure:

Split the fish head into 2 pieces. Clean and wash thoroughly until the water runes clean & clear. Then marinate with 1 tsp. turmeric powder and 1/4 tsp. salt. Put them in a colander and keep it aside for 5-10 minutes.

Heat oil in a kadai and let it smoke. Reduce the heat and add potato cubes. Fry until it turns golden colour. Then remove from kadai and add fish head into the same oil (cover the pan with lid while frying the fish head as it can splutter). Fry both sides till golden brown colour. Remove fish head from kadai and keep aside.

Add bay leaf, cumin seeds, cinnamon stick, green cardamom and cloves into the same oil. When the spices starts crackling add chopped onion. Fry it till the edges are light golden brown colour. 

Now add ginger-garlic paste and fry it for 2 minutes on low to medium flame. Add rice, slitted green chilies, cumin powder, turmeric powder, red chili powder and fry for a minute. Sprinkle a little water and fry another 1 minute.

Add fried potato cubes and fish head, mix well and fry for 2 minutes on low flame. Then add water, salt and sugar. Stir and mix it well. Cover the lid and cook it for 10-15 minutes on low heat or the rice and the potatoes are well cooked; and the water completely evaporates. Add ghee and sprinkle garam masala powder over it. Mix well and remove from the heat.

Serve it with plain hot rice.