Typographical mistake in video: Turmeric powder is wrongly typed as Mustard powder. We apologize for the mistake.

Ingredients:
A. Catla Fish head : 1 big size, cut it into small pieces, clean it, take in a pot, add salt to taste, add little bit turmeric powder, mix them well and keep aside for 20 minutes.
B. Gobindobhog rice : 1 cup(50 gm), clean it, keep aside for 30 minutes for soaking.

Making the bhaja masala in kadai:
C. Red chilli : 2 nos, dry fry for 1 & 1/2 minute, low to medium flame. Now add:
D. Bay leaf : 1 nos, cut it into small pieces
E. Cardamoms : 2 nos
F. Cinnamon : 1 nos. Now dry fry them together for 1 minute with low to medium flame. Now add below items:
G. Cumin seed : 1 tsp
H. Coriander seed : 1 tsp. Now fry them together for another 1 & 1/2 minute with low to medium flame. Remove them from karai when aroma starts coming. Let it cool down and make a powder in grinder. Bhaja masala is ready. Now add the below items in karai:

I. Mustard oil : 3 tbsp, heat the oil with medium flame. Add the fishes in kadai , fry them with medium flame, take time, slowly fry them to make it more tasty, remove them after seven to eight minutes. Now add the below items:
J. Ghee : 2 tsp
K. Cumin seed : 1/2 tsp
L. Cardamom : 2 nos
M. Cinnamon : 1 piece
N. Cloves : 2 nos
O. Bay leaf : 1 nos
P. Red chilli : 1 nos

Fry them well with low to medium flame till you get aroma. Now add the gobindobhog rice, which was kept aside & soaked in water, fry it for two minutes with low to medium flame. Now add the below items:
Q. Cumin seed powder : 1/2 tsp
R. Turmeric powder : 1/4 tsp
S. Kashmiri red chilli powder : 1 tsp

Now mix them well, with low flame, for around two minutes, now add the fish, again mix well with medium flame, now add 2.5 cup hot water, add salt to taste, add little sugar, few green chilli. Now cover the karai, let them boil for five minutes, after five minutes open the cover, mix them, add the bhaja masala, mix, cover it and again boil for two minutes with low flame, off the gas. Keep three minutes for standing time and serve. Enjoy.

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