Mudighanto/Fried Fish head dish

In my earlier post I mentioned that I will post the recipes of all the dishes that I had made for Bhaiphonta. As per my promise, today I’ll write the recipe for Mudighanto.

From my work load to R’s different sort of tantrums to R’s health issues to  husband’s work schedule to maid’s mood swings- there are too many excuses for not being late for this post- but then better late than never!!!

Mudighanto is a hardcore Bengali dish made of fish. ‘Mudi’ or ‘muro’ is what the head of the fish is called in Bangla and ghanto is actually a semi gravy curry mixed with different spices. This is one of my favourite but cannot make too often. First, I’m the only one to eat this because my non-Bong Husband man can eat fishes but not the head part. Second, reason is the time. You need a preparation and more time than usual to cook this dish. Also you need to cross your legs, sit and relish this well-cooked dish forgetting about time.  

This Bhaiphonta was the perfect day to cook this dish. I had my cousin’s company and it was a holiday, so a leisurely afternoon to spend with the fish…

Ingredients

Head of Rohu/Katla fish (2.0-2.5 kg of weight) : 2
Basmati rice or Govind Bhog/Gobindo Bhog : 50-75 grams
Potato- 2 medium
Onion- 2 medium chopped
4-5 green chilly slitted (optional )
Ginger 3 inch grated
Salt to taste
Turmeric 2 Tsp
Jeera powder 2 Tsp
Red Chily Powder 1 Tsp
Sugar to taste
Whole jeera / Cumin seeds
 Tejpata/Bay leaves 3-4 small
3-4 green cardamom crushed
1 inch cinnamon crushed
2-3 cloves crushed
Mustard oil
Ghee (optional)
Plain water
Garam masala Powder

Preparation

Wash the head pieces and season with salt and 1 tsp turmeric. The amount of turmeric used is little more than usual to fishy smell less.

Wash the  Basmati/ Gobindo bhog rice and soak for an hour in a cup of water. After an hour drain the water and keep the rice and the soaked water aside.

Cut the potatoes in medium cube size. It means, first make a half of the potato length wise, this will give you 2 pieces. Then make another half of those 2 pieces breadth wise which will give you 4 pieces.

Cooking

Heat 1 tbsp oil in a pan. Add the rice to the oil and fry till white (max 1-2 minutes).

Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside.

Saute fry heads, it should turn light brown. Remove this oil since it cannot be used for further cooking.

Heat 3 tbsp fresh mustard oil

(fresh) in a pan. Temper with bay leaves, whole jeera/cumin seeds cardamon, cinnamon and cloves and fry for a few seconds.

Add chopped onions and fry for 4-5 min till onions are soft.

To this add, the masala paste made out of the grated ginger, jeera powder, turmeric powder, chili powder and water. Add the fried rice. Fry till oil separates out. If the masala sticks to the bottom of the pan then sprinkle some water.

Add 2 cups of water (inclusive the rice water), salt, sugar and bring to boil.

Add fried potatoes and simmer for 10 min without cover.

Add the fried fish heads. Simmer on low heat till potatoes and rice are cooked.

Add ghee, pinch of garam masala and  green chillies and remove from heat.

Serve with hot steamed rice.

Steamed Bhetki Fish or Bhetki Mach-er Bhanpe

October and November are the true festive months of India.  Dussera or Durga puja is usually on October followed by Kalipuja/Diwali and Bhaiphota or Bhaiduj. I, the lazy soul, didn’t prepare a single dish on Durga puja on the account of depression from being far from home. From saptami, lunch was bhog at the durga mandap. Bhog is the food offered to the Goddess which is generally a combination of: khichudi (the main dish), accompanied either by the famous Bengali beguni or begunbhaja (fried eggplant in besan) or a vegetable dish like labra or mixed vegetable or the both, chatni and payesh or a sweet or both.  Dinner for 5 days, starting from Panchami to Dashami was different so called Kolkata preparations at different stalls in different mandaps.

Durga puja Bhog

 5 days continuously eating outside at odd hours of night was truly too much for me. My taste buds became numb. Slowly I geared up myself. And after a fortnight I have really made some dishes which I have never made before. All these dishes include mocha ganto or a Bengali preparation of banana flower, cholar dal-er bara diye peNpe (Raw papaya curry with chanaa dal or Bengal gram pakoris) and a steamed Banana cake just prior to Diwali and mudighanto (a Bengali preparation with fish head) and Bhetki mach bhape or steamed Bhetki on Bhaiphota.  On Diwali I have made dahi vada or doi bada, Semai-er payesh (a dessert made of vermicelli) and chicken in red chilly and vinegar which I have made many times. Gradually, I will put all the recipes on my blog but for today it is only the Bhaiphonta or bhaiduj special.
 

Bhaiduj or Bhaiphonta is an occasion which takes place generally 2 days after Kalipuja. Bhaiphonta is always a grand affair at my mamabadi (maternal uncle’s place). Now, for the last 5 years I miss Bhaiphonta. This time, when I came to know that N, my cousin, is in Mumbai, I asked him to come for Diwali and Phonta. He also promptly accepted. He is a bachelor, a foodie but does not cook- altogether a genuine one who misses ghar ka khana or the Bong combinations. I thought of making fish. From my personal experiences I know even though you get mutton or chicken outside but Bengali fish dishes are not available. 

My bhaiphonta menu was very simple: Steamed rice with patla musur dal (masoor dal with with panchphoron  , onion, tomato and coriander), begunbhaja, Mudighanto, Bhetki mach Bhape and semai-er payesh. The Bhetki recipe is the one which I am going to give today.

Ingredients

Bhetki fish (choice of weight and pieces are yours. I had taken a fish of 2 kg and cut it into round pieces)

Bhetki fish

Dahi or curd

Mustard paste or Mustard powder 

Plain water

Mustard oil

2-3 green chilly

Salt

Turmeric

Preparation:

Wash the pieces of the fish and season with salt and turmeric.

Heat oil in a deep-bottomed pan. When the oil is hot enough lightly fry the fishes, turning both the sides.

Make a mustard paste by grinding mustard seeds on a mortar and pestle along with green chilly, pinch of salt and turmeric (to avoid the bitter taste)or  Mix 4 teaspoons of mustard powder and a pinch of salt together in half cup luke warm water.

To the Mustard paste add 3 table spoons of curd, salt and turmeric and make a smooth paste. If you have already added salt and turmeric while making the mustard paste then you just add the curd.

Now in a microwave proof bowl put the fishes covered with the paste. Drop 2-3 drops of mustard oil and slit green chilies.

Cook the fish for 5 minutes in microwave plus convection mode. After 5 minutes take out the fish, turn them and cook for another 1 minute. Be careful while turning, as this is a very soft fish and tend to break.

Serve with hot steamed rice.