Best 2 Madam Nupur Sens Mudi Ghanto Fish Head With Rice Recipes

Madam Nupur Sens'mudi ghanto fish head with rice is a delectable Bengali fish curry that is sure to tantalize your taste buds. The curry is made with a flavorful mustard and coconut gravy, and the fish head is cooked until it is tender and flaky. The dish is typically served with rice, and it can be enjoyed as a main course or as a side dish. It is a popular dish in West Bengal, India, and is often served during special occasions.

Let's cook with our recipes!

MADAM NUPUR SEN'S MUDI GHANTO (FISH HEAD WITH RICE)

Madam Nupur Sen's Mudi Ghanto (Fish head with rice) image

Guess what happened this afternoon-- I opened up y'days Thursday magazine(that I received today) and found tha the lucky winner of this week's contest is Madam Nupur Sen! She was my Statistics lecturer in college! Hooray, madam! CONGRATS on winning !!!!!! I'm sure this dish is as excellent as your teaching used to be in class, hey, no wonder I would always top! :)

Provided by Charishma_Ramchanda

Categories Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 fish head (if its too large, halve or quarter it or use 1 medium- preferably use Rohu, Katla or any sweet-water)
50 g basmati rice
2 medium potatoes, cut into small pieces
1 onion
1 inch ginger
2 cloves garlic
1 1/2 teaspoons turmeric powder
1 1/2 teaspoons cumin powder
3/4 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon cumin seed
4 cardamoms
3 cloves
1 inch cinnamon stick
1 teaspoon sugar
1 tablespoon ghee
2 tablespoons oil
1 bay leaf
salt

Steps:

Firstly, wash the pieces of fish head thoroughly.
Rub in a little turmeric powder and salt.
Keep aside.
Roast dry cumin and corriander seeds.
Grind these with ginger and garlic.
Keep aside.
Roast half the quantity of dry cardamom, cloves and cinnamon and powder these.
Keep this powder in a tightly sealed jar.
Heat oil in a frying pan.
Fry the fish head pieces till they turn dark brown.
Remove from heat and set aside on a plate.
Fry basmati rice lightly in the same oil.
Keep aside.
Fry potatoes and keep aside.
Now coarsely crush the remaining half of the cardamom, cloves and cinnamon.
Put the bayleaf and cumin seeds in the oil.
Following this, once the cumin seeds crackle, put in the cardamom-cloves-cinnamon mixture made in the previous step.
Add grated onion and fry till it turns brown.
Then add turmeric powder, chilli powder, salt and the paste made earlier.
Fry well till the oil separates.
Put the fish head pieces, potatoes and the rice into the oil.
Fry again for a few more minutes, ensuring that the fish head pieces do not break.
Add 1 cup of water and cover the pan.
When the water gets absorbed and the rice is cooked well, add in ghee, sugar and roasted masala powder made earlier that was kept in the tightly sealed jar.
Serve hot with plain steamed white Basmati rice.
Tip: The larger the fish, the better the dish!

CUTTLE FISH

Cuttle Fish image

Make and share this Cuttle Fish recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 kg cuttlefish
4 onions
2 tomatoes
2 1/2 tablespoons ginger-garlic paste
2 teaspoons coriander powder
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
6 teaspoons dry coconut powder
1/2 teaspoon garam masala powder
4 tablespoons oil
salt
3 -5 fresh coriander leaves, to garnish

Steps:

Stir-fry the finely chopped onions gently.
Add the ginger-garlic paste as soon as the onions turn brown.
Add the tomatoes and stor-fry for 5 minutes.
Add all the spices and salt.
Add the fish.
Allow it to cook for 5 minutes adding approximately 2 cups of water.
Transfer this mixture to a pressure cooker with the cuttle fish and add 1.
5 cups of water.
Allow it to cook for 15 minutes at a stretch.
It is finally ready to be served.
Serve in a bowl with fresh corriander for garnish.
Serve hot.
This can be served with chappatis and rice.

Nutrition Facts : Calories 564, Fat 29.9, SaturatedFat 4, Cholesterol 280, Sodium 947.8, Carbohydrate 30.7, Fiber 5, Sugar 12.8, Protein 44.3

Tips:

Choose fresh fish heads. This will ensure that your dish has the best flavor and texture.
Clean the fish heads thoroughly. Remove any gills, eyes, and scales. You can also rinse the heads with cold water.
Marinate the fish heads in a mixture of spices and yogurt. This will help to tenderize the fish and add flavor.
Cook the fish heads until they are flaky and tender. You can do this by frying, baking, or steaming them.
Serve the fish heads with rice, vegetables, or a salad.

Conclusion:

Mudi Ghonta is a delicious and nutritious dish that is easy to make. It is a great way to use up leftover fish heads and is a good source of protein, omega-3 fatty acids, and other nutrients. So next time you have some leftover fish heads, don't throw them away! Make Mudi Ghonta instead.