Muri Ghonto

Here's a basic recipe: Ingredients: - Fish head (preferably Rohu or Katla), cleaned and chopped - 1 cup rice, washed and soaked for 30 minutes - 1 large potato, diced - 1 onion, finely chopped - 2-3 green chilies, slit - 1 teaspoon ginger paste - 1 teaspoon garlic paste - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon red chili powder - Salt to taste - Mustard oil for cooking - Chopped coriander leaves for garnish

Instructions:

1. Heat mustard oil in a deep pan or kadhai. Add the chopped onion and sauté until golden brown.

2. Add the ginger paste and garlic paste, and sauté for a minute until the raw smell disappears.

3. Add the diced potato and fry until they are lightly browned.

4. Add the fish head pieces and fry for a few minutes until they are lightly browned on all sides.

5. Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the fish head pieces evenly with the spices.

6. Drain the soaked rice and add it to the pan. Mix well to combine with the fish head and spices.

7. Add enough water to cover the rice and fish head pieces. Cover and cook on low heat until the rice is cooked and the water is absorbed. Stir occasionally to prevent sticking to the bottom of the pan.

8. Once the rice is cooked, garnish with chopped coriander leaves.

9. Serve hot with your favorite side dish or chutney.

Enjoy your flavorful Muri Ghonto!