Tripura Muri Ghonto Rice Fish Head One Pot Village Curry

Method

1. 1

   Season the fish heads with a pinch of turmeric, red chilli powder and salt.

2. 2

   Heat 2 tbsp mustard oil to smoking in a wide pan.

3. 3

   Reduce to medium-high. Fry the fish heads for 3 minutes on each side until golden and aromatic. Remove and keep aside.

4. 4

   In the same oil add panch phoron and bay leaves — they sizzle together.

5. 5

   Add grated ginger and slit green chillies. Stir 30 seconds.

6. 6

   Add washed rice. Toss in the spiced oil for 2 minutes to coat the grains.

7. 7

   Add 2 cups water. Add remaining turmeric, red chilli powder and salt. Bring to a boil.

8. 8

   Carefully place the fried fish heads back into the pot, pressing them gently into the rice.

9. 9

   Reduce to medium-low. Cover and cook 18 to 20 minutes until rice is completely cooked and has absorbed the cooking liquid.

10. 10

    The rice starch naturally thickens the preparation into a soft, cohesive one-pot meal with the fish flavour throughout.

11. 11

    Garnish with coriander. Serve in deep bowls.