Madam Nupur Sen's Mudi Ghanto Fish Head with Rice

Dive into the rich and aromatic flavors of Bengal with **Madam Nupur Sen's Mudi Ghanto**, a traditional delicacy featuring tender fish head (rohu or katla) and fragrant Gobindobhog rice. This classic one-pot dish beautifully combines the boldness of mustard oil, a medley of warming spices like cardamom, cinnamon, and cloves, and the comforting nuttiness of roasted rice. The fish head, fried until crispy and then simmered gently with the rice, infuses the dish with a depth of flavor that is uniquely satisfying. Garnished with fresh coriander and green chilies, Mudi Ghanto is a soulful blend of textures and tastes that's perfect as a standalone favorite or paired with steamed rice. Whether you're savoring it as a heritage meal or exploring the treasures of Bengali cuisine, this recipe makes a deliciously unforgettable impression.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large Fresh fish head (rohu or katla preferred)
• 1 cup Gobindobhog rice (or fragrant short-grain rice)
• 4 tablespoons Mustard oil
• 2 medium (finely chopped) Onion
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 medium (chopped) Tomato
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin powder
• 2 pieces Bay leaf
• 3 pieces Green cardamoms
• 4 pieces Cloves
• 1 inch Cinnamon stick
• 2 whole Green chilies
• 2 cups Water
• 1 teaspoon (or to taste) Salt
• 1 teaspoon Sugar
• 2 tablespoons (chopped, for garnish) Fresh coriander leaves

Directions

Step 1

Clean the fish head thoroughly and cut it into halves if too large. Rub some salt and turmeric on it and set aside for 10 minutes.

Step 2

Heat 2 tablespoons of mustard oil in a large pan. Fry the fish head on medium heat until golden brown and crispy on all sides. Break it into smaller chunks while frying. Remove and set aside.

Step 3

Wash the gobindobhog rice thoroughly under running water and drain it. In the same pan, dry roast the rice on low heat until it releases a nutty aroma. Remove and set aside.

Step 4

In the same pan, heat the remaining 2 tablespoons of mustard oil. Add the bay leaves, green cardamoms, cloves, and cinnamon stick. Stir for 30 seconds until fragrant.

Step 5

Add the chopped onions and sauté until golden brown. Then, add the ginger paste and garlic paste. Cook for 2 minutes until the raw aroma disappears.

Step 6

Add the chopped tomato, turmeric powder, red chili powder, and cumin powder. Cook until the tomatoes soften and the oil begins to separate from the spices.

Step 7

Add the roasted rice to the spice mixture and stir well to coat the grains. Then, return the fish head chunks to the pan and mix lightly.

Step 8

Pour in 2 cups of water, add salt and sugar, and stir gently. Cover the pan and cook on low heat for 15-20 minutes until the rice is fully cooked, and the water is absorbed.

Step 9

Check the seasoning and adjust if needed. Garnish with chopped coriander leaves and whole green chilies.

Step 10

Serve hot with steamed rice or enjoy on its own as a flavorful main dish.

Nutrition Facts

Serving size	(1731.2g)

Amount per serving	% Daily Value*
Calories	1803.1

Total Fat 99.7g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 350mg	0%
Sodium 4202.0mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 13.2g	0%
Total Sugars 30.7g
Protein 104.1g	0%

Vitamin D 1000IU	0%
Calcium 358.7mg	0%
Iron 11.7mg	0%
Potassium 2749.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 23.1%

Carbs: 27.2%