MAACHER MATHA’R GHONTO RECIPE
This popular fish head curry recipe has mixed origin. In Bengali households, fish heads are mostly cooked with various Indian spices alongwith a cup of rice. Yes, a cup of rice is the key ingredient that makes the preparation Muri Ghonto. It’s very tasty. The spices like garam masala powder composed of cinnamon, clove, nutmeg gives an inviting aroma in the curry that makes it irresistible. Today’s recipe is different from that. Amid lockdown, it’s becoming difficult to gather all the essential Spices everytime. Every now and then, we are running out of spices,as my mother doesn’t store much spice at a time. The flavour fades if you store masala for a long time. Hence she challenged me to prepare this fish heads in minimal spices but make it tasty. So cooked this Authentic Bengali Maacher Matha’r Ghonto without the signature rice and garam masala powder. Believe it you are gonna lick your fingers.
- Cuisine – Indian/ Bengali
- Course – Main Course
- Prep time -10 minutes
- Cooking time -15 minutes
- Author Tina
- 200 gm Fish Heads
- 1 Tsp Cumin seeds
- 1 potato (sliced) optional
- 1 Tomato (large)
- 1 Onion (large)
- 4-6 Garlic Cloves
- 2 Tsp Turmeric powder
- Salt to taste
- Mustard Oil to Cook
HOW TO COOK BENGALI STYLE MAACHER MATHA’R GHONTO (STEP BY STEP WITH PHOTOS)
Take fish heads in a plate. Sprinkle 1 tsp turmeric powder and salt. Marinate for few minutes.
Put mustard oil in pan. Wait till smoke comes out. Fry the fish head pieces.
Set them aside after frying.
Now Temper the same oil with 1 tsp Cumin seeds. As the seeds starts splattering, add the potato slices. (Addition of potato slices in the curry is optional)
Make a paste of tomato,onion and garlic cloves. Put it in pan.
Add salt to taste and 1 tsp turmeric powder.
Saute them till the raw smell of the masala goes away.
Add water. Add the fried fish heads.
Cook for few minutes more.
Transfer to a bowl and serve with rice.