Cook step by step
Read through once before you begin.
Preparation
- 01
Pat the cleaned fish-head pieces dry, season with turmeric and a little salt, and leave to marinate.
15 minutes - 02
Wash the rice until the water runs mostly clear, then drain thoroughly.
Cooking
- 03
Heat the mustard oil until shimmering. Fry the fish-head pieces until deeply golden on both sides, then remove.
- 04
Fry the potatoes in the same pan until lightly golden, then remove.
- 05
Add the bay leaves, dried chillies, cumin seeds, cinnamon, cardamom and cloves. Let them sizzle until fragrant.
- 06
Add the onions and cook until golden, then stir in the ginger paste.
10 minutes - 07
Mix in the ground spices with a splash of water and cook until the oil begins to separate.
- 08
Add the drained rice and fry, stirring continuously.
4 minutes - 09
Return the potatoes, add the hot water, and bring to a boil. Break the fried fish head into manageable pieces and add them carefully.
- 10
Cover and simmer on low until the rice is tender and has absorbed most of the liquid.
18 minutes - 11
Add the green chillies, sugar if using, and ghee. Rest for 5 minutes before serving.
5 minutes
