Mudighanto/Fried Fish head dish

In my earlier post I mentioned that I will post the recipes of all the dishes that I had made for Bhaiphonta. As per my promise, today I’ll write the recipe for Mudighanto.

From my work load to R’s different sort of tantrums to R’s health issues to  husband’s work schedule to maid’s mood swings- there are too many excuses for not being late for this post- but then better late than never!!!

Mudighanto is a hardcore Bengali dish made of fish. ‘Mudi’ or ‘muro’ is what the head of the fish is called in Bangla and ghanto is actually a semi gravy curry mixed with different spices. This is one of my favourite but cannot make too often. First, I’m the only one to eat this because my non-Bong Husband man can eat fishes but not the head part. Second, reason is the time. You need a preparation and more time than usual to cook this dish. Also you need to cross your legs, sit and relish this well-cooked dish forgetting about time.  

This Bhaiphonta was the perfect day to cook this dish. I had my cousin’s company and it was a holiday, so a leisurely afternoon to spend with the fish…

Ingredients

Head of Rohu/Katla fish (2.0-2.5 kg of weight) : 2
Basmati rice or Govind Bhog/Gobindo Bhog : 50-75 grams
Potato- 2 medium
Onion- 2 medium chopped
4-5 green chilly slitted (optional )
Ginger 3 inch grated
Salt to taste
Turmeric 2 Tsp
Jeera powder 2 Tsp
Red Chily Powder 1 Tsp
Sugar to taste
Whole jeera / Cumin seeds
 Tejpata/Bay leaves 3-4 small
3-4 green cardamom crushed
1 inch cinnamon crushed
2-3 cloves crushed
Mustard oil
Ghee (optional)
Plain water
Garam masala Powder

Preparation

Wash the head pieces and season with salt and 1 tsp turmeric. The amount of turmeric used is little more than usual to fishy smell less.

Wash the  Basmati/ Gobindo bhog rice and soak for an hour in a cup of water. After an hour drain the water and keep the rice and the soaked water aside.

Cut the potatoes in medium cube size. It means, first make a half of the potato length wise, this will give you 2 pieces. Then make another half of those 2 pieces breadth wise which will give you 4 pieces.

Cooking

Heat 1 tbsp oil in a pan. Add the rice to the oil and fry till white (max 1-2 minutes).

Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside.

Saute fry heads, it should turn light brown. Remove this oil since it cannot be used for further cooking.

Heat 3 tbsp fresh mustard oil

(fresh) in a pan. Temper with bay leaves, whole jeera/cumin seeds cardamon, cinnamon and cloves and fry for a few seconds.

Add chopped onions and fry for 4-5 min till onions are soft.

To this add, the masala paste made out of the grated ginger, jeera powder, turmeric powder, chili powder and water. Add the fried rice. Fry till oil separates out. If the masala sticks to the bottom of the pan then sprinkle some water.

Add 2 cups of water (inclusive the rice water), salt, sugar and bring to boil.

Add fried potatoes and simmer for 10 min without cover.

Add the fried fish heads. Simmer on low heat till potatoes and rice are cooked.

Add ghee, pinch of garam masala and  green chillies and remove from heat.

Serve with hot steamed rice.