Madam Nupur Sen's Mudi Ghanto (Fish head with rice)

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Firstly, wash the pieces of fish head thoroughly.
  • Rub in a little turmeric powder and salt.
  • Keep aside.
  • Roast dry cumin and corriander seeds.
  • Grind these with ginger and garlic.
  • Keep aside.
  • Roast half the quantity of dry cardamom, cloves and cinnamon and powder these.
  • Keep this powder in a tightly sealed jar.
  • Heat oil in a frying pan.
  • Fry the fish head pieces till they turn dark brown.
  • Remove from heat and set aside on a plate.
  • Fry basmati rice lightly in the same oil.
  • Keep aside.
  • Fry potatoes and keep aside.
  • Now coarsely crush the remaining half of the cardamom, cloves and cinnamon.
  • Put the bayleaf and cumin seeds in the oil.
  • Following this, once the cumin seeds crackle, put in the cardamom-cloves-cinnamon mixture made in the previous step.
  • Add grated onion and fry till it turns brown.
  • Then add turmeric powder, chilli powder, salt and the paste made earlier.
  • Fry well till the oil separates.
  • Put the fish head pieces, potatoes and the rice into the oil.
  • Fry again for a few more minutes, ensuring that the fish head pieces do not break.
  • Add 1 cup of water and cover the pan.
  • When the water gets absorbed and the rice is cooked well, add in ghee, sugar and roasted masala powder made earlier that was kept in the tightly sealed jar.
  • Serve hot with plain steamed white Basmati rice.
  • Tip: The larger the fish, the better the dish!
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