Boal Macher matha diye Chalkumror ghonto(Bengali style Ash gourd with cat fish head)

Boal Macher  Matha diye Chalkumror Ghonto:

In my childhood, I grew up in a house where we have a big portion of land use for home farming. A large pond was full of tropical fishes and a kitchen garden where green leafy vegetables and other produce grown. From there I grew a love for fresh produce and now also dreaming for my own kitchen garden. Ash gourd knows as 'Chalkumro' in Bengali is a very famous vegetable among Bengalis. Fish is another important ingredient in our regular meals and several times we mixed them with vegetables from where ghonto is born. Especially the fish heads of big fishes which enhance the taste of those dishes.

Last time I bought Ashgourd and Catfish the same time, in my mind I started to making Ashgourd with Catfish head. It is a delicious ethnic Bengali dish called 'Macher matha diye chalkumror ghonto'.I used Catfish head other than that other big fish head also can be used to make this dish. Steam rice is favorable to accompany this dish. It can be made in several ways though I love the way my mom used to make it. 

Ash gourd is full of medicinal benefits. It acts as an Antidiarrheal agent and provides relief from constipation The pulp of Ash Gourd is a rich source of vitamin B and C. With the help of Ash Gourd, one can also get relief from symptoms of morphine withdrawal In case of a burn, topical application of Ash Gourd pulp is also highly beneficial. Ref- wiki

Course - Non- Vegetarian
Dish- Bengali
Author - Usashi Mandal
Preparation time - 20 minutes

Cooking time - 30 minutes.

Yield - 4 

Ingredients:

6 cup of grated ash gourd

1 catfish head(cleaned and washed)

1/2 cup chopped tomato
6 green chilies(cut lengthwise)
1 tsp cumin seeds
1 dry red chili
2 bay leaves
1 - 2 piece of small cinnamon sticks
2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
1 tbsp sugar
1 tsp ginger paste
1/2 cup chopped coriander
4 tbsp mustard oil
Salt for seasoning

Method:

Step 1: 

1. We start by preparing the fish head. First, we thoroughly wash the fish head with water until it came clean. Next, drain all the water from it and rub 1 tsp of turmeric powder and 1 tsp of salt on it. Let it rest for 10 minutes.

2. After 10 minutes take a wok/ Kadai heat 3 tbsp of mustard oil on it. When the oil is in the fume place fish head on it.

3. Fry lifting both sides simultaneously until turns light brown. Take out and keep aside.

Step 2: 
1. In the same oil add 1 tbsp of oil and heat it up. When the oil is heated add bay leaves, dry red chili, cumin seeds, and cinnamon sticks.

2. Let it fry for 1 minute then add grated ash gourd. Fry for 2 minutes then add chopped tomato and green chilies. 

3. Cook for 5 minutes then add sugar. turmeric powder, salt, coriander, and cumin powder, ginger paste and mix them thoroughly. 

4. Add the fried fish head, mix it also. Simmer the gas and cover and cook for 10 minutes.

5. After 10 minutes stir it and check the seasoning if it dries up and coming together then it is done add garam masala powder and mix well. 

Garnish with chopped coriander and serve it with steamed hot rice.

Enjoy!!

Some more Bengali Dish :

Helencha saag r Bora