Fish Head with Joha (Gobindo-Bhog) Rice

Ingredients:

• 1 kg one fish head (preferably katla fish)
• 1 cup joha (gobindo-bhog) rice)
• 3 finely diced onion
• 2 large potato cut into cubes
• 2 tsp cumin powder
• 1 tsp sugar
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 5 tsp ghee
• 1/2 litre mustard oil for fry the fish head
• 2 tsp turmeric powder
• 3 green chillies
• 3 dry chilllies
• 3 bay leaf
• Salt to taste

Preparation:

• Rub the fish head with salt and turmeric and it aside for 5 minutes.
• wash rice and drain.
• Heat mustard oil in a wok and deep fry the fish head till brown. Remove the head from the oil.

Cooking Method:

• Heat the ghee in a saucepan. Add bay leaf, dry chillies and fry for 30 minutes.
• Add chopped onions and fry for 4-5 minutes till onions are soft.
• Add ginger-garlic paste, green chillies, cumin powder, sugar, salt, turmeric powder and fry for further 1 minute.
• Add the rice, potato and fry for 5 minutes. Can sprinkling water, if required, to avoid the rice sticking to the bottom of the pan.
• Add 3 cups water and bring it to boil.
• Add fried fish head and after few minutes mashed the fish head. Simmer on low heat till rice and potatoes are cooked.
• Add garam masala and remove from heat.