Muri ghonto, fish head cooked with Bengal 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 tablespoon of grated ginger
• 2 tablespoons of crushed garlic (Allium sativum)
• 2 dried chili peppers
• 2 bay leaves
• ½ cup of ground cumin
• 2.5 cm cinnamon stick
• 2 cardamom pods
• 2 cloves of cardamom
• 1 tablespoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 tablespoon of ground cumin
• ½ teaspoon of garam masala
• 1 tablespoon of sugar
• salt
• 6 tablespoons of mustard oil paint
• 1 tablespoon of ghee
• 2 green chili peppers, slightly wilted
• 10 to 12 cashew nuts
• 1 tablespoon of grape

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 paint in a pot, gild the fish head, and set aside. In the same oil paint, gild the apple slices, and set aside.

In the remaining oil paint, add the laurel, dried chili peppers, cumin seeds, cinnamon, cardamom, and cloves. Then, add the onions and sauté them.

Add the tomato, ginger, and garlic, and stir well. Then add the turmeric, red chili powder, ground cumin, sugar, and salt, and mix thoroughly.

Add the rinsed rice and cook for 2-3 minutes, then add the French-fried potatoes, 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.