Ilish Kumro Ghonto (Pumpkin with Hilsa Head)

Ingredients:

• 200 grams kumro /pumpkin (peel and cut into small cubes)
• 1 cup potato (cut into small cubes)
• 1 ilish /hilsa fish head
• 1/8 tsp. kalonji
• 2 green chilies (slitted)
• 1/4 tsp. cumin powder
• 1/4 tsp. turmeric powder
• 1/8 tsp. red chili powder
• 1/4 tsp. sugar
• Salt to taste
• 1 tsp. mustard powder (dissolved in 2 tsp. water)
• 3 tbsp. mustard oil
• 200 ml water

Making Procedure:

Clean and wash the fish head; then smear with a little bit of salt and keep aside for 10-15 minutes. Wash the pumpkin and potato, put in a colander and keep aside.

Heat oil in a kadai and fry the fish head (both sides) until it turns golden brown colour. Remove from oil and keep aside.

Now add kalonji and 1 slitted green chili into the same oil. When it splutters add pumpkin and potato together. Stir and fry till their edges turn into light brown colour.

Add turmeric-cumin-red chili powder along with mustard paste. Mix well and fry for 2 minutes on low heat. Then add salt, sugar, green chili and water. Stir well and cook it covered for 15-20 minutes or till the vegetables are soft and the water gets fully evaporated.

Serve hot with plain white rice.