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.
