This is the quintessential Bengali Fish based meal ( Literally meaning Fish Head mixed with spices) which is saved for lavish occasions which calls for a celebration. This is a traditional dish which can even beat the other non veg dishes namely chicken or mutton.
This preparation is made of fish head with gobindo bhog rice (West Bengal's aromatic rice, similar to jeera rice variety) and addition of few spices makes it very delicious dish. So from one Bong Girls to my friends all over the World...Enjoy.
Rui/ Katla Fish head minimum 2 kg
A fistful of Gobindo Bhog rice (approx 2 tbsp). Soak in water for minimum 30 minutes
1 Onion paste + 1 Onion cut into big chunks
1 big Potato
1/2 tsp Black cumin seeds / kalo jeera
1 tbsp Ginger paste
2-3 Garlic pods, finely chopped (optional)
1/2 tsp Turmeric podwer
1/2 Red chilly powder
Garam masala - 2 Pepper balls, 1 inch Cinnamon stick, 2 Cloves (roughly grind in a mortal and pestle)
2 Tej patta
2-3 Green chillies,slit
1/4 tsp Sugar
1 tbsp Ghee
Mustard oil in generous amount (4 tbsp)
Salt to taste
Wash fish head thoroughly, pat it dry and sprinkle some salt and pinch of turmeric powder. Fry in hot oil until just light brown. Keep aside. Drain out the water from rice.
In the same oil, fry potato pieces lightly and keep aside. Add green chillies, garlic (if using), tej patta, black cumin seeds, garam masala, onion paste and fry the rice. Add sugar and mix thoroughly and fry for about 5 minutes. Add jeera powder, turmeric powder fry until oil separates.
Add required amount of water, let it come to boil. Add potato, diced onions, fish head, salt cover and let it simmer until the gravy is thick and the rice is also cooked. Towards the end of cooking add ghee and serve with plain rice.