Muri Ghonto: Bengali Yellow Rice with Fish Head
This one’s my Maa’s another favourites- I guess, if she’s given to eat Fish (Any Kind & in any cooked Dishes), she’s just the happiest person on this earth...
Similarly, is her atrocious craze about the Chocolates Be given in any form or variants...
Hence, goes my extended heartfelt love for my most precious LADYLOVE- My Maa...if she’d not shown me this world, I’d not evidently been standing on my foot in whatever meagre capacity & capabilities I’ve achieved tdy...& also had not been sharing & learning, such wonderful recipes herein, with you guys
Love You Maa....ALWAYS !!!
Stay Home....Stay Safe....Stay Healthy & Please don’t forget to get the 2nd Dose for the COVID-19 Vaccination done this month itself !!!
Muri Ghonto: Bengali Yellow Rice with Fish Head
This one’s my Maa’s another favourites- I guess, if she’s given to eat Fish (Any Kind & in any cooked Dishes), she’s just the happiest person on this earth...
Similarly, is her atrocious craze about the Chocolates Be given in any form or variants...
Hence, goes my extended heartfelt love for my most precious LADYLOVE- My Maa...if she’d not shown me this world, I’d not evidently been standing on my foot in whatever meagre capacity & capabilities I’ve achieved tdy...& also had not been sharing & learning, such wonderful recipes herein, with you guys
Love You Maa....ALWAYS !!!
Stay Home....Stay Safe....Stay Healthy & Please don’t forget to get the 2nd Dose for the COVID-19 Vaccination done this month itself !!!
Cooking Instructions
- 1
First up: Wash, Clean & Soak the Rice for about 15 mins time, set aside...Apply some salt & turmeric powder to the fish head (divided into 2 halves) & fry them until dark golden brown- set aside
- 2
Heat up a frying pan/wok/kadhai, over the medium-high flame & add in the oil & some ghee together (keep a tbsp of ghee, reserved for the later use)
- 3
Add in the tempering spices: Sauté until they turn aromatic- Add in the chopped onions & the potatoes- sauté until translucent & reduces in its volume...then, goes in the 3G Paste- Sauté until the raw smell goes off
- 4
Goes in the rest other dry & ground spices, keep stirring continuously until the oil surfaces up the pan- Add in the fried fish head & keep sautéing continuously until everything is nicely combined, add in the salt too at this point & mix it nicely with the rest of the bhuna Masalas in the pan
- 5
On the other oven: Heat up another frying pan & sauté the soaked rice- Doing this will ensure that the rice doesn’t become brittle enough to break down easily & the rice becomes mushy- That’s what we’re not looking out for- The pulao/rice need be absolutely free flow
- 6
Once done mix this fried rice into the other pan- Containing the Masalas & the sautéed fish heads...Give it all a really good mix until nicely combined and well incorporated...Checkout the seasonings at this point & adjust, if at all that’s required
- 7
Once this is done: Pour in the measured warm water to it gently mix again, everything together- Cover it & allow it to cook for about 10-12 mins time, stirring occasionally in between, so as to avoid sticking to the bottom of the pan
- 8
Turn off the flame, once it’s done: Add a dollop of ghee & Garam Masala Powder and mix everything well together until nicely combined, cover it back and let it sit on the hot oven for the next 10-15 mins time before serving it piping hot
- 9
Dish out & Enjoy your platter with your choicest Raita, Salads or any other condiments you’d like to have with it...Or, simply have it as is...since it’s absolutely aromatic & extremely delicious & flavourful, in itself
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