Ilisher Matha Diye Lau Ghonto I মাছের মাথা দিয়ে লাউ ঘন্ট I Fish Head Lauki Recipe I Lau Ghonto I

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Ghonto or Ghet is a mishmash often cooked with variety of vegetables, sometimes with a dash of bori (sun-dried lentil dumplings) or sometimes with fish head.

Macher Matha (fish head), also called as Macher Muro in Bengali can be used in a number of ways in Bengali kitchens. Bengalis eat fish from head to tail. Almost all the freshwater fishes can be eaten this way and Bengalis just know how to make use of the entire fish in various delicious ways. Macher Matha diye Lau Ghonto is an age old Bengali dish and is a hugely popular one.
The dish goes best only with gorom bhat (piping hot rice)
Macher Matha diye Lau Ghonto (specially if prepared with Hilsa Fish Head) is a dry curry which is served as a main dish with rice. For this dish, all you need is a good bottle gourd and fresh Hilsa fish head. The more fresh the fish is, the more delectable your Ghonto will be. Simple, soulful and easy to make, this kind of dish is always a hit in any Bengali family.
This is a very tasty cuisine of Bengal. Fried hilsa fish head is broken and added to chopped lauki curry.The result is a plate full of delicious curry which is enjoyed with rice.

Ingredients:
Lauki(bottle gourd) - 1 kg
Hilsa fish Head - 3 fish heads cut into halves
Tomatoes - 2 big
Mustard oil - 5 tbsp
Bay leaf - 2 pc
Red chilli whole - 1 pc
Whole cumin seeds - 1 tsp
Salt - to taste
Turmeric powder - 1 tbsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Green chillies - 7-8 pcs
Coriander leaves - 20 gms

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