KHANA MASALA

MURI GHONTO (FISH HEAD MASALA) – Bengali dish


































































INGREDIENTS

Fish head (Ruhu/Katla) : 1 piece (from 2-3 kilo fish)
Potato : 1 piece (medium size)
Onion : 1 piece ( big size – finely chopped)
Ginger paste : 1/2 tsp
Garlic paste : 1/2 tsp
Turmeric powder : 1/4 tsp
Chilly powder : 1/2 tsp
Cumin powder : 1/2 tsp
Tomato : 1 piece ( big size – finely chopped)
Salt : 1/2 tsp (as per taste)
Bay leaf : 2-3 pieces
Cardamom : 3 pieces (finely crushed)
Cinnamon : 1 inch stick (crushed)
Garam masala : 1/4 tsp
Ghee : 1/4 tsp


PREPARATION

• Wash the fish head and cut into small pieces
• Cut potatoes into small cubes
• Heat 6-8 tsp of oil in a kadai
• Pour potatoes and fry it well and keep it aside
• Fry the fish head properly and keep separately
• Heat freshly 4-6 tsp of oil in a pan
• Add bay leaf, cardamom and cinnamon and fry for few seconds
• Add chopped onions and fry it for 10-15 minutes
• Add ginger paste, garlic paste, salt, cumin powder and turmeric powder and mix it well
• Stir it for 10-15 minutes
• Add tomatoes and potatoes and stir for 5-10 minutes
• Pour fish head fry and stir it again for 5-10 minutes
• Scatter ghee and garam masala
• Serve it hot with plain rice