A traditional Bengali dish where the fish head is fried and cooked with rice.
Cook the rice till it is firm to the bite. Strain and set aside.
Pour oil in a large wok or kadhai; add a pinch of salt and let the oil heat.
In a fresh pan, heat the ghee. (If you intend to use pan used to fry the fish, carefully drain the hot oil and wipe the vessel with some kitchen towel.)
Once the ghee is hot enough, add the cardamom, clove, bay leaves, cinnamon and stir till the spices splutter.