Cooking Instructions
- 1
Heat oil and fry gobindobhog rice till golden and keep aside.
- 2
Marinate the half cut fish head with Turmeric and salt for about 15minutes then deep fry for about 20minutes on low steam. Keep aside once done.
- 3
To the remaining oil add the bay leaf, cumin seeds and whole garam masalas. Wait till the colour changes and cumin starts spluttering
- 4
Add chopped onions, saute for a couple of minutes till the onion is translucent
- 5
Add potatoes, turmic powder and some salt, fry the potatoes till it is golden.
- 6
Now add onion paste, ginger garlic paste, cumin powder, chilli powder and fry over medium flame till the oil sides. Add water in between to avoid burning.
- 7
Once the oil sides, add the fish head and break it with back of the spoon and bhuno for around 5minutes
- 8
Add the rice and mix well;
- 9
Add 1 and 1/3 cup of water and cover it. Turn the flame to low. Wait till the water dries up. Check in between.
- 10
Once the water dries up check the seasoning.
- 11
Fish it with ghee and garam masala powder.
- 12
Tastes best with steamed rice.
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