Muri ghonto, Bengali fish head with rice

Ingredients

• 1 head of rohu or catla (about 500g)
• 50 g of Gobindobhog rice
• 2 medium-sized potatoes, peeled and diced
• 2 large onions, chopped
• 1 medium tomato, chopped
• 1 teaspoon of ground ginger
• 2 tablespoons of garlic paste
• 2 dried chili peppers
• 2 bay leaves
• 1/4 cup of cumin seeds
• 2.5 cm cinnamon stick
• 2 cardamom pods
• 2 cloves of cloves
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of ground cumin
• ½ teaspoon of garam masala
• 1 teaspoon of sugar
• salt
• 6 tablespoons of mustard oil
• 1 tablespoon of ghee
• 2 green chili peppers, slightly wilted
• 10 to 12 cashew nuts
• 1 tablespoon of grape juice

Thoroughly wash the fish head. Coat it with salt and ½ teaspoon of turmeric, and let it sit for 15 minutes.

Heat the mustard oil in a saucepan. Brown the fish head and set aside. In the same oil, brown the apples and set aside.

In the remaining oil, brown the bay leaf, dried chili peppers, cumin seeds, cinnamon, cardamom, and cloves. Then add the onions and cook until they are golden brown.

Add the tomato, ginger, and garlic, and cook until browned. Then add the turmeric, red chili powder, ground cumin, sugar, and salt, and cook until the spices are well browned.

Add the rinsed rice and cook for 2-3 minutes, then add the French-fried apples, cashew nuts, and grapes, and mix well.

Cover with hot water as needed, and let it cook until the rice and potatoes are tender.

Sprinkle the fried fish head over the dish and mix well.

Add the ghee, garam masala, and green chilies, and cook for 2 minutes. Turn off the heat and serve immediately.