Hello everybody ! Hope you are having a great week.
I am very excited about today’s non veg dish. This is an ancient Bengali recipe, so old that I have heard about this preparation in many historical folktales. My grand mom taught this recipe to my mom and I learnt from her. Though we all add our own little variations to the original preparation, the basic flavors remain the same.
The aroma of Gobindobhog rice cooked with fish head and Ghee, you will reach food heaven even while preparing this dish. Gobindobhog plays a very important role in this preparation. So try to get this rice if you want to enjoy the original taste of “Muri Ghonto”. If not possible at all, you can use similar variety of small flavored rice like Tulsibhog. Also try to get a good quality Clarified butter (ghee), homemade is perfect. I always prefer Katla fish head for this preparation because it is large & fleshy compared to any other fish. But you can use Rohu, Hilsa or any other fish head if you prefer.
This dish is usually served as a main course side dish with plain rice. But there are people similar my husband who like to enjoy this preparation as a wholesome meal. Let me know in the comment section how you prefer to have Fish head rice – alone as a meal or as a side dish with plain rice.
Lets get started!
Preparation Time : about 15 minutes
Cut fish head vertically into 2 parts. Now make 2 to 3 pieces of each half. Clean them well under running water. Dry them well with tissue paper.
Now marinate fish heads with few pinches of turmeric powder, few pinches of salt and few drops of mustard oil.
Soak Gobindobhog rice in water for about 15 minutes. Strain out the water well and let the rice become dry.
Cooking Time : 20 to 30 minutes
- Gobindobhog Rice – 1 and 1/2 cup
- Potato – 1 medium size, cut into half horizontally, make small slits at the back of each potato or prick them with fork in places
- Fish Head – 1, I used Katla Fish
- Onion – 2 medium sized, finely chopped
- Ginger – 2 inches, crushed
- Garlic – 2 cloves, crushed
- Green chillies – 4, 2 slitted & 2 finely chopped
- Dry red chilli – 1
- Dry Bay Leaf – 1
- Whole spices – 2 green cardamom, few tiny cinnamon sticks
- Salt – as per taste
- Sugar – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 tablespoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Clarified butter (Ghee) – 2 tablespoon
- Mustard oil – 4 tablespoon
- Heat mustard oil in a wok. When the oil is completely heated up, add marinated fish heads. Stir fry until they turn golden on all sides. Take them out in a plate.
- Add 1 tablespoon clarified butter into the oil.
- Add potatoes. Add a pinch of turmeric powder and a pinch of salt. Stir fry until they become golden on all sides. Once done, take them out in a separate plate.
- Add bay leaf, whole spices and dry red chilli.
- When the spices give out a nice aroma, add finely chopped onions. Stir fry until the onions become golden.
- Now add crushed ginger, garlic and chopped green chillies. Also add salt. Keep stir frying until the onions become golden brown.
- Add remaining turmeric powder, red chilli powder, cumin powder and coriander powder. Keep stirring until the spices start releasing oil.
- Add Gobindo bhog rice. Stir and mix for a minute.
- Add fish heads and potatoes. Mix with the rice. Check the salt, add if required.
- Pour 2 cups of warm water. Lower the flame to medium. Cover the wok with a lid.
- Keep adding water if needed in between, but never too much. Let everything cook.
- When the rice is almost done, add sugar. Remove the lid as well.
- Let the water dry out completely. Stir in between so that nothing sticks to the bottom of the wok.
- When the rice & potatoes are completely done, turn the flame off. Pour remaining Clarified butter (ghee). Also add the remaining slitted green chillies. Mix with a light hand. Give the dish some standing time.
Serve Fried Fish head in spicy flavored rice as a side dish with plain rice.