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

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We hope you got insight from reading it, now let’s go back to macher matha diye lau ghonto(bengali bottlegourd with fish head) recipe. To cook macher matha diye lau ghonto(bengali bottlegourd with fish head) you only need 11 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
  1. You need 1 bottlegourd
  2. You need 1 big fried fish head
  3. Prepare 1/2 tsp turmeric
  4. Get 1/4 tsp red chilli powdeŕ
  5. Get 1/2 jeera powder or paste
  6. Take 1 bay leaf
  7. Get 3 tbsp mustard oil
  8. Provide 1/4 th tsp jeera
  9. Provide To taste salt and sugar
  10. Provide 1 tsp chickpea flour/besan
  11. Prepare 1 tbsp chopped coriander
Steps to make Macher matha diye lau ghonto(Bengali bottlegourd with fish head):
  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.

Even though Malpua is a gene. ILish Macher Matha Diye Kumror Ghonto - Most popular Bengali Recipe - Hilsa Fish Head with Pumpkin. Macher Matha diye Lau Ghonto A mishmash with fish head and small cut…» Muri Ghonto is one of the most popular and traditional Bengali recipes that is prepared using the head portion of fish and rice. I knew I could prepare a simple fish curry or Fish Kalia (macher kalia) or any other recipe but with its head… Muri Ghonto was the most expected delicacy that my husband would. Ever thought of the Bengali favourite fish curry, Sorshe Maach, without having to go under the process of making the mustard paste with the mustard, ginger, poppy seeds and green chillies??

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