Madam Nupur Sens Mudi Ghanto Fish Head With Rice Recipes

MADAM NUPUR SEN'S MUDI GHANTO (FISH HEAD WITH RICE)

Steps:

• Firstly, wash the pieces of fish head thoroughly.
• Rub in a little turmeric powder and salt.
• Keep aside.
• Roast dry cumin and corriander seeds.
• Grind these with ginger and garlic.
• Keep aside.
• Roast half the quantity of dry cardamom, cloves and cinnamon and powder these.
• Keep this powder in a tightly sealed jar.
• Heat oil in a frying pan.
• Fry the fish head pieces till they turn dark brown.
• Remove from heat and set aside on a plate.
• Fry basmati rice lightly in the same oil.
• Keep aside.
• Fry potatoes and keep aside.
• Now coarsely crush the remaining half of the cardamom, cloves and cinnamon.
• Put the bayleaf and cumin seeds in the oil.
• Following this, once the cumin seeds crackle, put in the cardamom-cloves-cinnamon mixture made in the previous step.
• Add grated onion and fry till it turns brown.
• Then add turmeric powder, chilli powder, salt and the paste made earlier.
• Fry well till the oil separates.
• Put the fish head pieces, potatoes and the rice into the oil.
• Fry again for a few more minutes, ensuring that the fish head pieces do not break.
• Add 1 cup of water and cover the pan.
• When the water gets absorbed and the rice is cooked well, add in ghee, sugar and roasted masala powder made earlier that was kept in the tightly sealed jar.
• Serve hot with plain steamed white Basmati rice.
• Tip: The larger the fish, the better the dish!

CUTTLE FISH

Steps:

• Stir-fry the finely chopped onions gently.
• Add the ginger-garlic paste as soon as the onions turn brown.
• Add the tomatoes and stor-fry for 5 minutes.
• Add all the spices and salt.
• Add the fish.
• Allow it to cook for 5 minutes adding approximately 2 cups of water.
• Transfer this mixture to a pressure cooker with the cuttle fish and add 1.
• 5 cups of water.
• Allow it to cook for 15 minutes at a stretch.
• It is finally ready to be served.
• Serve in a bowl with fresh corriander for garnish.
• Serve hot.
• This can be served with chappatis and rice.