Rice and Fish Head Curry (Chaal diye Macher Murri Ghanto) !

Chaal aar Macher Muro Ghonto (Rice and Fish Head Curry) — a rustic, flavorful dish made with rice, fried fish head (usually rohu or katla), and aromatic spices. It’s a beloved Bengali delicacy that captures the essence of homestyle cooking and traditional flavors. Often prepared during weddings or special family gatherings, as the fish head is considered a delicacy and adds a deep, rich flavor to the rice.

It differs from typical fish curries in that it’s dry or semi-dry in texture and incorporates cooked rice—either fresh or leftover. This is not a biryani, but rather closer to a spicy pulao, enriched with the meatiness of the fish head.

Ingredients:

• 1 large Grass carp/Rohu/Katla fish head (macher murro), cleaned and halved

• ½ tsp turmeric powder

• Salt to taste

• Mustard oil for frying

For the main dish:

• 1 cup Gobindobhog rice (or any short-grain aromatic rice)

• 1 medium potatoes, cubed

• 1/2 cup green peas

• 3 green chilies, slit

• 1 bay leaf

• 3 cloves

• 3 cardamoms

• ! dried red Chili

• 1 inch cinnamon

• 1/2 tsp cumin seeds

• 2 tablespoons cashew nuts

• 2 tablespoons raisins

• 1 tsp ginger paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp cumin powder

• 1 tsp garam masala powder

• 1 tablespoon ghee (clarified Butter)

• Salt to taste

• 1 tablespoon Sugar

• 2 tablespoons Mustard oil (preferred for authentic flavor)

 

Preparation:

Prep the rice

• Wash and soak the rice for 20–30 minutes.

• Drain and set aside.

  

• Fry the fish head

  • Marinate the fish head with salt and turmeric.

  • Heat mustard oil until it smokes. Fry the fish head until golden and crisp on all sides.

  • Break the fried fish head into small chunks (keep some big pieces too if you like texture).

  
  

Cook the dish

1. In the same oil (add more if needed), temper with a bayleaf,dried red chili, cumin seeds, cloves, cinnamon and cardamom.

2. Add Cashew and Raisins and fry for a min.

3. Add potatoes and fry for 2-3 mins.

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5. Add green peas and fry for a minute.

6. Add ginger paste and cook until the raw smell disappears.

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8. Add turmeric, cumin powder, and a chili powder.

9. Add the fried fish head pieces and mix lightly.

10. Add rice and gently mix and fry with the masala for 2-3 mins.

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13. Add about 2 to 2.5 cups of hot water, green chills, salt and sugar. Cover and cook on medium heat until rice and potatoes are almost done.

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16. Add the ghee and garam masala. Mix lightly.

17. Cover and let it simmer on low heat for another 5–10 minutes.

18. Turn off the heat and Let it rest for another 30 mins.

19. Serve hot .

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