Macher Matha diye Lau | Bottle Gourd with Fish Head

Rui Macher Matha die Lau Ghanto:

I have seen in a news that "Tripura and Lakshadweep have been identified as maximum fish consuming states in India."West Bengal also comes in the list.Not only Bengali es, but most other cultures in the world have an affection towards fishes.I personally  like dishes cooked with fish heads.

It is a Bengali dish , unique  and very simple to cook .

Bottle Gourd with Fish Head Recipe

I have seen many people throwing away the tail part of the fish.In Bengali  which we call “lyaja” and the head which we call “muro”. Seriously ?? I hate throwing away foods in any form.I can cook any leftover food to new form. So I make different flavored curries with the tail parts and ghonto or chorchori with the head parts.

Don't throw any food,you don't know what you can make with that delicious ones.

Try this delicious Lau and ruhu fish head Ghonto recipe at home and you will surprise your family and friends. In case you have any questions around the ingredients or cooking process you can connect with us by commenting on the page.

My mom make it very well and my dad liked it the most.
So my today's recipe is dedicated to my father and to all the readers who love to eat fish. So just sit back and enjoy with this recipe.It’s one of the fine tongue tickling experience.

Macher Matha Diye Lau Ghonto / Bengali Bottle Gourd Curry with Fish Head

Prep Time: 20 mints   Cook Time: 25 mints    Serves: 4 people

Ingredients:

• 1 medium bottle gourd 
• 1 large fish head (ruhu fish head cut in half)
• ½ inch ginger or 1/2 tsp paste
• 2 to 4  green chillies – slit
• ½ tsp panch foron ( Bengali five spices mix )
• 1 tsp turmeric powder
• Cumin powder 1 tsp or (try to make a paste of the whole cumin seeds with a little water)
• Coriander powder 1 tsp or (try to make a paste of the whole coriander seeds with a little water)
• 1 medium bay leaf
• ½ tsp sugar
• 2-3 tbsp pure mustard oil
• Salt (according to your taste)
• Fresh Coriander leaves chopped

Method:

 First Wash and peel bottle gourd and chop them in fine pieces.

 Sprinkle some turmeric powder and salt on the fish heads and rub well. 

Keep aside for 10-12 minutes. Heat oil in a  kadai / pan and shallow fry the fish heads until they become nicely golden.Take them out of the kadai and keep in a separate bowl.

 Now temper the remaining oil (you can also use the left fish fried oil,it has all the fish flavors to increase the taste) with the panch foron / Bengali five spices, slit green chilies and bay leaves.

 Saute them  for half a minute and add the ginger and cumin and coriander paste.

Saute for some time and now add bottle gourd and add the turmeric powder and salt ,mix well with the spices.

Cover it  and cook for 15 mins.Water will come out from that  and the bottle gourd will be cooked well(if no water is coming out from your bottle gourd,you can add some water to it.

At this time add the fried and kept aside fish heads to the curry and mix very well.

Mix well , check salt (if needed add more). Again cover and cook for 8 to 10 mins more.

Now remove the cover and let all the water dry up.Simmer on medium flame until you see the oil separating at the edges. Add the sugar.Taste and adjust the seasonings.

Switch off gas and garnish with coriander leaves.

Serve with hot steamed rice.

   

macher matha diye lau ghonto 

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