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| Main ingredients | Rohu fish, Turmeric powder, Mustard oil, Green chillies, Bay leaves, Onion, Ginger-garlic paste, Red chilli powder, Cumin powder, Short grain rice, Garam masala powder, Fresh coriander sprig |
| Cuisine | Assamese |
| Course | Main course seafood |
| Prep time | 30-35 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 rohu fish heads
- Salt to taste
- 1 teaspoon turmeric powder
- 4 tablespoons mustard oil + for deep-frying
- 2 green chillies, slit
- 2 bay leaves
- 1 medium onion, finely chopped
- 1½ tablespoons ginger-garlic paste
- ½ tablespoon red chilli powder
- 1 teaspoon cumin powder
- ½ cup short grain rice, soaked for 30 minutes and drained
- 1 teaspoon garam masala powder
- Fresh coriander sprig for garnish
Method
- Take fish heads in a bowl, add salt and ½ teaspoon turmeric powder and rub in well. Set aside to marinate for 10-15 minutes.
- Heat sufficient mustard oil in a kadai till it begins to smoke. Cool slightly and heat again. Gently slide in the fish heads and deep-fry the fish heads till golden brown and crisp. Drain on absorbent paper.
- Heat 4 tablespoons mustard oil in a deep pan, add green chillies, bay leaves and onions, mix and sauté till onions turn light golden brown.
- Add ginger-garlic paste, mix well and saute for 1-2 minutes.
- Add ½ teaspoon turmeric powder, red chilli powder and cumin powder and mix well.
- Reduce heat and add rice and mix well. Add fish heads and mix well.
- Add 3 cups water, garam masala powder and salt and mix. When the mixture comes to a boil, cover and cook for 8-10 minutes
- Transfer into a serving bowl, garnish with coriander sprig and serve hot.
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