Divide the fish head into four pieces, then clean and wash it.
Next, massage the fish pieces evenly with 1 teaspoon turmeric powder and salt.
Take a heavy bottomed pan/kadhai and heat the mustard oil. Once the oil is hot, put in the fish pieces and semi fry them.
Keep aside 1 tablespoon of the dal and roast the rest in a non-stick pan.
Once the dal is roasted, mix it with the reserved dal and wash them together under running water. Drain and keep aside.
Take a pressure cooker and put in mustard oil. Once the oil is hot, put in the bay leaves, cardamoms, cumin seeds and asafoetida.
Stir the seeds mixture for a minute then put in the finely chopped onion.
Fry the onion mixture and cook till the onions turn slightly golden brown in colour.
Now, put in the dal along with the fish. Also put in salt and half teaspoon of the turmeric powder left.
Stir the dal and meat together well, then pour in the hot water. Close the lid of the cooker and let it cook on full pressure.
Lower the heat and let it cook for 5-6 minutes. Then remove the cooker from the stove and keep aside to cool.
Once cooled, open the cooker lid and give the muri ghonto a good stir so that all the ingredients blend well together.
Serve this beautiful dish piping hot along with freshly boiled rice.