Murhi Ghonto
(Fish Head Curry)
Ingredients
Large fish head, preferably katla fish – 1
Turmeric – 1 tsp
Salt – to taste
Mustard oil as needed
Basmati rice – 250 gm
Ghee – 1 tbsp
Bay leaves – 2
Green cardamoms – 2
Cloves – 2
Cinnamon sticks – 2
Onion paste – 1/2 cup
Ginger garlic paste – 1 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Chilli powder – 1 tsp
Tomatoes, chopped – 2
Sugar – 1 tbsp
Shelled green peas – 1 cup
Garam masala powder – 1 tsp
Green chillies – 4
Method:
Cut the fish head in half and clean thoroughly, washig under running water. Drain and break the fish head into 4-5 pieces. Smear the pieces with a little turmeric and salt.
Heat 1/4 cup of mustard oil in a karahi till smoking and fry the fish head till golden. Take out and keep aside.
Meanwhile, wash the rice and dice the potatoes. Lightly fry the potatoes in the oil in which the fish was fried. Set aside.
Add the ghee to the karahi and if needed a little more mustard oil. Season with the bay leaves and whole garam masala. Add the onion paste and fry till a light brown. Add the ginger – garlic paste, cumin, coriander, chilli powder and tomatoes. Stir fry till the tomatoes are soft, sprinkling with a little water if necessary.
Add the rice and stir for a minute.
Add 500 ml. of hot water or stock, potatoes, peas, sugar, salt, green chillies and fried fish pieces.
Cover and cook over a low heat till the rice is done. This is a dry dish. Add the garam masala powder and remove.
Variation:
Instead of fish head, use pieces of fish the same way. Raisins and nuts can be added, too.
Instead of rice fried, pressed rice or puffed rice can be added, too. In that case use half the quantity of water and add the pressed or puffed rice at the end of the cooking time.
Tags: cook, cooking, curry, fish, head, i Ghonto, india, indian, method, Murh, pulao, pulav, pullav, recipe, recipes, rice
