INGREDIENTS:-
500gm Katla muro (fish haed), broken into four pieces
150gm gobindo bhog rice ,deep fried in hot oil, drained on kitchen and set aside
100gm potatoes, peeled and cut into cubes
100gm peas
6-8green chillies,slit
1/2cup coconut, chopped
2tsp ginger paste
2tsp turmeric powder
1/2tsp chilli powder
1/2tsp cumin seeds
2 cloves, 2bay leaves,and 2cardamons crushed
salt and sugar add to teste
2tsp ghee
6tbs mustard oil and 2 1/2cups hot water
METHOD:-
Rub fish pieces with1tsp salt and 1tspturmeric powder.Heat 2tbs oil in a Karai and when smoking, fry fish until well-browned. Remove and drain on Kitchen paper.Then add 2tbs oil to the karai. When hot, fry potatoes and coconut until golden and then remove.Stir in onions and stir-fry until golden, add the remaining turmeric and chillipowders along with gingerpaste and stir-fry until well-blended.Stri in fishpieces,potatoes and coconut piece mix well. Pour2 1/2cups hot water, bring into boil, stir in salt and sugar.Reduce heat , cover and cook until potatoes are tender.Stir in green chillies,peas and gobindo bhog,mix well.Check seasoning and simmer for another 5-7 minutes.Heat ghee in a pan,add Cumin seeds, buy leaves and whole spices and saute for a minute. Pour over simmering muri ghonto,mix well. Remove from fire. Serve hot pulao.
Serves:-6
