Medium to large-sized fish head (Rohu or Katla work best)
100 grams of fragrant rice(Gobindobhog rice works the best, but don't worry if you don't have it on hand. Basmati or Chinigura rice is equally suitable and will work just fine)
1 teaspoon of ginger paste
2 Cardamom pods
1 medium Cinnamon stick
1 bay leaf
1 dry red chili
1 teaspoon of cumin powder
1/4 teaspoon of garam masala
Salt to taste
1/2 teaspoon of turmeric powder
3 tablespoons of oil
1 teaspoon of ghee
1 teaspoon of sugar (optional)
Instructions:
Begin by cutting the fish head into medium-sized chunks. Marinate them with salt and turmeric powder, allowing the flavors to infuse for 15 minutes.
Rinse the rice thoroughly to remove any impurities.
Heat oil in a pan and fry the fish head until it turns golden and crispy. Remove it from the oil.
In the same pan, add the bay leaf, red chili, cardamom, and cinnamon. Sauté for 30 seconds, releasing their delightful aroma.
Add the rice to the pan and stir for 4-5 minutes over low to medium heat, ensuring it doesn't burn.
Mix in the ginger paste and cumin powder, adding a splash of water to prevent sticking.
Once the rice is coated with the spices, pour in 1 cup of water and bring it to a boil.
Cover the pan and let the rice simmer for 6-7 minutes until it's about 80% cooked.
Add the fried fish head to the rice and mix well.
Cover the pan again and cook for another 4-5 minutes over low heat, checking for doneness. Add water if needed.
Remove the lid and check if the rice is fully cooked. It should be moist but not watery.
As an optional yet highly recommended step, add in a teaspoon of sugar. This gentle addition elevates the overall taste experience.
Sprinkle garam masala and ghee over the dish, giving it a final touch of flavor.
Turn off the heat and let it rest for 10 minutes, allowing the flavors to mingle and settle.
The delicious Mui Ghonto is now ready to be served and enjoyed!
