Easiest Way to Cook Delicious Macher matha diye lau ghonto(Bengali bottlegourd with fish head)

Easiest Way to Cook Delicious Macher matha diye lau ghonto(Bengali bottlegourd with fish head) Delicious, fresh and tasty.

Macher matha diye lau ghonto(Bengali bottlegourd with fish head). #indiankitchen Taste of Bengal This is a very tasty cuisine of Bengal. Fried fish head is broken and added to chopped lauki curry. The result is a plate full of delicious curry which is enjoyed with rice.

This Macher Matha diye Pulao made with Rohu fish head is like macher matha diye muri ghonto which usually uses fragrant gobindobhog variety of rice.

Here, I have used famous Indian rice, Basmati.

Eating a fish head requires practice and patience, but once mastered it opens the doors to relishing several fish head recipes.

You can cook Macher matha diye lau ghonto(Bengali bottlegourd with fish head) using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Macher matha diye lau ghonto(Bengali bottlegourd with fish head)

1. It’s 1 of bottlegourd.

2. You need 1 of big fried fish head.

3. It’s 1/2 tsp of turmeric.

4. Prepare 1/4 tsp of red chilli powdeŕ.

5. You need 1/2 of jeera powder or paste.

6. Prepare 1 of bay leaf.

7. It’s 3 tbsp of mustard oil.

8. You need 1/4 of th tsp jeera.

9. It’s To taste of salt and sugar.

10. Prepare 1 tsp of chickpea flour/besan.

11. Prepare 1 tbsp of chopped coriander.

Method Add potato cubes and fried fish head followed by ginger garlic paste and sauté on low heat for a while.

Now add chopped tomato along with coriander, cumin, chili and turmeric powder.

Mix well and fry till the oil separates out and the potato and fish head pieces are nicely coated with spices.

Fry the fish head in it.

Macher matha diye lau ghonto(Bengali bottlegourd with fish head) instructions

1. Remove skin and slit bottlegourd lengthwise into 4 pieces.Chop like 1"sticks.Wash and drain water completely.Pressure cook bottlegourd with 4 tbsp water and 1/2 tsp salt, just 1 whistle and release steam immediately..

2. Meanwhile smear turmeric and salt on fish head and fry in mustard oil.Set aside.Add jeera to the remaining oil and when they splutter,add the lauki.Also add turmeric,red chilli powder,jeera powder,1bay leaf,salt and sugar to taste..

3. Toss all till all moisture dries up.Sprinkle little chickpea flour and toss.The curry should be dry.Garnish with chopped coriander and serve with rice..

Remove and break into medium sized pieces.

Add the bay leaves, the chillies and the cinnamon.

Macher Matha Diye Lau Ghonto / Bengali Bottle Gourd Curry with Fish Head Lau Dal is what I remember most from my childhood, whenever I think of lau or bottle gourd.

Solid big transparent chunks of bottle gourd floating on top of the moong dal are simplicity with health at its best.

A typical bengali preparation of fish pulao cooked with fish head (Rohu or Katla) and rice.