Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 medium-sized fish head (preferably rohu fish) cut into two pieces; 3 medium sized potatoes cut into half each; 2 cup basmati rice/gobindobhog rice; 2 medium sized onions chopped; 2 tsp ginger-garlic paste; 4 green chillies; 1 tsp ghee (clarified butter).

  • 2 bay leaves;
  • whole bengali garam masala (11/2 inch cinnamon stick, 4 pcs cardamom and 4 pcs cloves);
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove powder)
  • 11/2 tsp cumin powder/paste
  • 2 tsp turmeric powder
  • ½ tsp sugar
  • ½ tsp chilli powder (optional)
  • salt according to your taste.


  1. Marinate the fish head with salt and turmeric powder. Leave it for at least ten minutes. Meanwhile, rinse the rice thoroughly. Keep aside.
  2. Heat oil in a pan. Fry the fish head until it turns golden brown. Keep it aside.
  3. Fry the potatoes till golden brown. Keep aside.
  4. Temper the same oil with bay leaves and whole garam masala. When the aroma of garam masala comes out, add the onion and fry until it becomes translucent.
  5. Add ginger-garlic paste and fry until the raw smell goes away.
  6. Now add rice and potatoes followed by green chillies. Mix well.
  7. Add salt, turmeric powder, cumin powder/paste chilli powder (if using) and sugar one by one and stir well for ten minutes.
  8. Add the fish heads and break them into pieces using the ladle.
  9. Add 4 cup of water (preferably warm water) and put a lid on it.
  10. As the water dries up completely, add ghee and garam masala powder. Give it a stir and cover it for 2 minutes.
  11. Turn off the heat. Now it is ready to be served with plain rice.
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