FISH HEAD WITH RICE MASALA(MACHHER MURO GHONTO)
by:
You should think twice before throwing away the fish heads as you can prepare innovative and delicious recipes with them.Fish head is known to improve your brain functions. Here presenting you an age old traditional Bengali recipe which I learnt from my mom and mother in law with Fish heads of Rohu which is a river fish.You can prepare it with any other fish heads which are available and trust me,it will always be tasty.It is a favourite dish of all my family members.
ingredients
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serves: 3-5
MAIN INGREDIENT
4 pieces OF FISH HEAD
2 pieces POTATOES EACH CUT INTO 4
2 ONIONS (CHOPPED FINELY)
1 tbsp GINGER GARLIC PASTE
4 GREEN CHILIES (CHOPPED)
JEERA POWDER
DHANIA POWDER
1/4 cup RICE SOAKED
1 tsp KASHMIRI CHILLY POWDER
GARAM MASALA (ROUGHLY CRUSHED Cardamom, BLACK PEPPER, CINNAMON, LAUNG)
SALT (AS PER TASTE)
1/2 tsp SUGAR (OPTIONAL)
4 tbsp MUSTARD OIL
Servings Per Recipe: 3
Amount per Serving
Calories: 290
- Total Fat: 19.3 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 77.1 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 4 g
- Sugars: 7.3 g
- Protein: 5.3 g
preparation
1. MARINATE THE FISH HEADS WITH SALT AND TURMERIC (HALDI) POWDER FOR 5 MINS
2. HEAT 4 TBSPS OF MUSTARD OIL TILL IT STARTS SMOKING
3. ADD A FISH HEAD ONE AT A TIME IN THE KADAI
4. TAKE IT OUT WHEN GOLDEN BROWN
5. SIMILARLY FRY THE POTATOES AS WELL.
6. FRY CHOPPED ONIONS IN THE OIL TILL GOLDEN BROWN
7. ADD GINGER GARLIC PASTE AND SAUTE
8. ADD CHILLY POWDER,JEERA AND DHANIA POWDER
9. ADD RICE AND MIX
10. COOK FOR 5 MINS ON LOW FLAME
11. ADD FISH HEADS,POTATOES AND SAUTE TILL MASALA AND OIL STARTS LEAVING THE PAN
12. ADD GARAM MASALA,
13. ADD A CUP OF WATER ,GREEN CHILLIES .
14. COVER AND COOK ON LOW FLAME FOR 10 MINUTES TILL RICE AND POTATOES GET COOKED THOROUGHLY.
15. ADD A PINCH OF SUGAR(OPTIONAL) AND MIX.
16. SERVE HOT WITH RICE
Cooks' note:
Mash the fried Fish heads with spatula ,while cooking to get more flavored curry
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