Rub turmeric and salt on the piece of fish head and put aside. Wash rice and dry.
Then lightly fry the fish head and change the oil before putting in the bay leaves.
A few whole spices cloves, cardamom, may also be added.
Mix the turmeric and chilli powder with a little water and add this into the oil, stirring, so that it does not burn.
As it leaves the oil, put in the ginger and onion paste and a dash of sugar.
Fry on low heat, with water sprinkled each time it dries, for a good 10-15 minutes.
When the masala is leaving the oil, add the washed rice and pour in warm water.
When the rice is just ready, stir in the fried fish head, breaking it into large pieces.
Lower the heat now and let the 'ghanto' simmer for another 7-8 minutes until the rice and fish head mix well.
Lastly, add the garam masala paste, a tablespoon of pure ghee and maybe a few whole green chillies for a tangy fragrance.
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