Bong Connection Fish

Machher matha diye muri ghonto Bengali style

You should think twice before throwing away the fish heads as you can prepare innovative and delicious recipes with them. Fish head is known to improve your brain functions. Here presenting you an age old traditional Bengali recipe which I learnt from my mom and mother in law with Fish heads of Rohu which is a river fish. You can prepare it with any other fish heads which are available and trust me, it will always be tasty. It is a favourite dish of all my family members.

Main Ingredient

  • 4 to 5 pieces of fish head
  • Potatoes 2 each cut into 4 pieces
  • Onions (2 chopped finely)
  • Ginger garlic paste (1 tbsp)
  • Green chilies (4 chopped)
  • Jeera powder
  • Dhania powder
  • Rice 1/4th cup soaked
  • Kashmiri chili powder (1 tsp)
  • Garam masala (roughly crushed cardamom, black pepper, cinnamon, cloves
  • Salt (as per taste)
  • Sugar (1 /2 tsp) (optional)
  • Mustard oil 4 tbsp

Marination

  • Marinate the fish heads with salt and turmeric (haldi) powder for 5 mins
  • heat 4 tbsp of mustard oil till it starts smoking
  • add a fish head one at a time in the kadai.
  • Take it out when golden brown
  • similarly fry the potatoes as well.

Preparation

  • Fry chopped onions in the oil till golden brown
  • Add ginger garlic paste and sauté
  • Add chili powder, jeera and dhania powder
  • Add rice and mix
  • Cook for 5 mins on low flame
  • Add fish heads, potatoes and sauté till masala and oil starts leaving the pan
  • Add garam masala,
  • Add a cup of water, green chillies.
  • Cover and cook on low flame for 10 minutes till rice and potatoes get cooked thoroughly.
  • Add a pinch of sugar(optional) and mix.
  • Serve hot with rice
  

Print

Machher matha diye muri ghonto|Fish head curry

Bengali traditional Fish head curry with rice
Course Side Dish
Cuisine Bengali, East Indian
Keyword bong connection, fish recipe, Seafoodlover
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author indrani

Ingredients

Main Ingredient

  • 4 to 5 pieces of fish head
  • Potatoes 2 each cut into 4 pieces
  • Onions 2 chopped finely
  • Ginger garlic paste 1 tbsp
  • Green chilies 4 chopped
  • Jeera powder
  • Dhania powder
  • Rice 1/4th cup soaked
  • Kashmiri chili powder 1 tsp
  • Garam masala (roughly crushed cardamom black pepper, cinnamon, cloves
  • Salt as per taste
  • Sugar 1 /2 ts(optional
  • Mustard oil 4 tbsp

Instructions

Marination

  1. Marinate the fish heads with salt and turmeric (haldpowder for 5 mins
  2. heat 4 tbsp of mustard oil till it starts smoking
  3. add a fish head one at a time in the kadai.
  4. Take it out when golden brown
  5. similarly fry the potatoes as well.

Preparation

  1. Fry chopped onions in the oil till golden brown
  2. Add ginger garlic paste and sauté
  3. Add chili powder, jeera and dhania powder
  4. Add rice and mix
  5. Cook for 5 mins on low flame
  6. Add fish heads, potatoes and sauté till masala and oil starts leaving the pan
  7. Add garam masala,
  8. Add a cup of water, green chillies.
  9. Cover and cook on low flame for 10 minutes till rice and potatoes get cooked thoroughly.
  10. Add a pinch of sugar(optionaand mix.
  11. Serve hot with rice

Recipe Video

(120)

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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