Clean and wash the rohu fish head.Marinate with 1/2 tsp salt and 1/2 tsp turmeric powder. Set aside.Wash Gobindobhog Rice and soak with little water for 30 minutes.Heat 3-4 tbsp mustard oil in a wok till it smokes.Add the chopped fish head and deep fry them till crispy and golden brown.Remove them in a bowl and break into small pieces.

Heat ghee and mustard oil in another wok.Smear salt and fry the cubed potatoes. Set aside.In the remaining oil, lightly saute cashewnuts and raisins.Set aside.Now sprinkle cumin seeds,half crushed whole garam masala and bay leaves. When they splutter,add the wet rice and saute for 2-3 minutes.

Fry the onion till translucent in the other wok where the fish head was fried.Add ginger garlic paste and fry.Add this masala to the other pan over the fried rice.Add half teaspoon turmeric,Kashmiri Red Chilli Powder,coriander and cumin powder,salt to taste and the fried potatoes. Toss to mix well.Pour 2 cups warm water.

Now add the fried fish head and stir.Cover and cook on medium flame till potatoes and rice are cooked but not soggy.At this stage, add 1 tsp sugar or to taste. Adding sugar before prevents the rice from cooking well.Mix well and toss to prevent the rice from sticking underneath. Open the lid and check if the potatoes and rice are properly cooked. Sprinkle garam masala, cashewnuts and raisins.Mix.

Allow a standing time of 2-3 minutes for the moisture to evaporate.It should neither be too dry or watery. Sprinkle 1 tsp ghee and garnish with chopped coriander and 2 slit green chillies. Serve hot with rice in lunch or dinner and relish a signature dish of Bengali cuisine.