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1
Firstly, wash the pieces of fish head thoroughly.
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2
Rub in a little turmeric powder and salt.
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3
Keep aside.
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4
Roast dry cumin and corriander seeds.
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5
Grind these with ginger and garlic.
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6
Keep aside.
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7
Roast half the quantity of dry cardamom, cloves and cinnamon and powder these.
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8
Keep this powder in a tightly sealed jar.
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9
Heat oil in a frying pan.
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10
Fry the fish head pieces till they turn dark brown.
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11
Remove from heat and set aside on a plate.
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12
Fry basmati rice lightly in the same oil.
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13
Keep aside.
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14
Fry potatoes and keep aside.
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15
Now coarsely crush the remaining half of the cardamom, cloves and cinnamon.
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16
Put the bayleaf and cumin seeds in the oil.
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17
Following this, once the cumin seeds crackle, put in the cardamom-cloves-cinnamon mixture made in the previous step.
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18
Add grated onion and fry till it turns brown.
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19
Then add turmeric powder, chilli powder, salt and the paste made earlier.
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20
Fry well till the oil separates.
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21
Put the fish head pieces, potatoes and the rice into the oil.
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22
Fry again for a few more minutes, ensuring that the fish head pieces do not break.
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23
Add 1 cup of water and cover the pan.
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24
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.
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25
Serve hot with plain steamed white Basmati rice.
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26
Tip: The larger the fish, the better the dish!
