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

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, macher matha diye lau ghonto(bengali bottlegourd with fish head). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Macher matha diye lau ghonto(Bengali bottlegourd with fish head) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Macher matha diye lau ghonto(Bengali bottlegourd with fish head) is something which I’ve loved my whole life. They are fine and they look fantastic.

Here is the recipe of Maacher Matha Diye Lau a famous bengali recipe. Lau/Bottle Gourd can be cooked with Hilsa Fish Head also. But today I will cook the.

To get started with this recipe, we have to first prepare a few components. You can have macher matha diye lau ghonto(bengali bottlegourd with fish head) using 11 ingredients and 3 steps. Here is how you cook it.

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

Typical bengali food popularly made by our Maa-Thakumas with Rohu Fish head. Macher Matha Diye Lau Ghonto - Famous Bengali Recipe with Fish Head - Bengali Non Veg Recipe. Fish Head Curry-Bengali Macher Matha diye daal-Fish Head with Yellow Lentil. Macher Matha diye Lau Ghonto (Bengali Style Fish Head Cooked with Bottle Gourd).

Instructions 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.

Macher Matha (fish head), also called as Macher Muro in Bengali can be used in a number of ways in Bengali kitchens. We eat fish from head to toe (here. Macher Matha Diye Mung Dal - Yellow Lentil with Fish Head. Yellow lentil or moog dal is one of the many dals cooked in every Bengali household. We grew up eating all sorts of Chanchra, Labra, Charchari, Ghonto.

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