Muri ghonto (Fish head cooked with rice)

1. Wash and soak gobindo bhog rice in water for an hour.
2. Make half onion paste, 1-inch ginger paste (I prefer more ginger in this recipe). Mince the remaining onion.
3. Wash the fish head and rub salt and turmeric. Let is rest for 15 mins. Fry in hot mustard oil. Set aside.
4. In the wok where you fried the fish head, fry some diced potatoes with salt, add the minced onion and then the onions paste.
5. Add the pre-soaked rice, cook for a while, and add the fish head. Add salt, turmeric, broken green chilies, ginger paste, and bhaja masala (dry roasted and ground cumin-coriander-red chili).
6. Keep adding warm water in batches so that the rice is fully cooked but not mushy. Taste for salt. Add ghee, and garam masala powder. Serve warm.