Carp head-650gms (cleaned and washed), turmeric powder-1 1/2tsps+1tsp, salt to taste, sugar-1tsp, potato-240gms (peeled and cubed), onion; chopped fine-340gms, garlic powder-1/2tsp, ginger powder-1 1/4tsps, oil as required, green cardamoms-6, cinnamon stick-1 medium, cloves-5, white cumin seeds-1/2tsp, bay leaves-4-5, cumin powder-1tspful, coriander powder-1 1/2tsps, chili powder-1tsp, basmati rice-60gms (cleaned and washed), raisins-20gms, cashewnut-20gms (optional), garam masala powder-1/2tsp, ghee (clarified butter)-2tbsps (melted), water-2 1/2cups.

Step 1.  Rub the fish head with 1 1/2tsps turmeric powder and little salt and keep aside for 30 minutes. Heat oil and fry the cubed potatoes till just turning brown. Remove from oil and set aside.

Step 2.  Fry the fish head in smoking hot oil until well browned. Remove from oil and set aside.

Step 3.  In the same pan in which fish head is cooked add green cardamoms, cinnamon stick, cloves, bay leaves and cumin seeds. Let them crackle. Add sugar and make it brown.

Step 4.  Fry chopped onion till golden in color, then add ginger, garlic and stir-fry a little.

Step 5.  Add cumin powder, coriander powder, chili powder, 1tsp turmeric powder, salt and 2-3tbsps of water. Cook for 1 minute and then add rice, mix thoroughly with the spices and fry for a few minutes.

Step 6.  Pour water and bring to a boil. Add fish head and potato, cashewnut and raisins. Reduce heat to a mild simmer and continue cooking, stirring from time to time, until nearly all the water is absorbrd and rice is cooked. With a spatula, break the fish head into pieces and mix well with cooked rice.

Step 7.  In a seperate small pan, heat ghee. Add garam masala powder, stir for a few seconds and pour over muri ghanto. Gently mix. Cook covered over a vey mild flame for a couple of minutes. Turn off the flame. Keep covered for 10-15 minutes. Serve with STEAMED RICE.