In Bengali fish head is called either macher matha or “muro”. Delicious dishes are made with fish head . Muro ghonto is mainly fish head spicy curry relished with hot steamed rice. A easy simple recipe with baby potatoes is an eye catcher in any your menu spread. In this recipe you can use any big fish head but as now is the ilish season going on so I used ilish head. You can use regular potatoes instead of baby potatoes but baby potatoes give an extra elegance to this dish So what are you waiting for enjoy delicious Muro gonto.
Preparation time : 15 minutes Cooking time : 25 minutes Serves : 4 Ingredients : 12 to 15 baby potatoes ( boiled and peeled ) 1 fish head halfed diagonnaly ( I use ilish / you can use any rohu or any other big fish head ) 2 tej patta / bay leaves ½ tsp turmeric powder 1 onion finely chopped 1 tsp ginger garlic paste 1 tomato finely choped 2 whole green chilly 1 tbsp yogurt 1 ½ tbsp bhaja masala ( dry roasted whole cumin, coriander, bay leaves, red chilly and garam masala then powdered) 1 tsp red chilly powder or to taste ¼ tsp Kashmiri red chilly powder ½ tsp garam masala powder 1 ½ tsp ghee ( clarified butter) ½ tsp sugar ½ cup mustard oil salt to tasteClean and wash the fish head. Now cut horizontally in to halves. Marinate with salt and turmeric powder. Heat oil in pan fry the fish head and keep aside. Again heat oil and fry the baby potatoes sprinkling salt and turmeric powder til little golden. Once done keep aside. In a bowl take yogurt, bhaja masala, red chilly powder, turmeric powder, Kashmiri red chilly powder, salt and sugar. Mix well and keep aside. Again in a kadhai or deep buttom pan heat oil. Add bay leaves. Now add chopped onion, fry till golden add ginger garlic paste. Fry a little. Then add tomatoes and yogurt mixed masala. Fry the masala till oil comes out from the masala. Then add fried potatoes, fish head and green chilly. Mix well with the masala. Add 1 ½ cups of warm water. Let it comes to boil. Cook in high flame for 5 minutes. Then add ghee and garam masala powder. Mix well. Put off the flame. Cover and give 10 minutes standing time before serving. Serve with hot steamed rice.