Marinate the fish head with a pinch of salt and turmeric powder for 5-10 minutes. In a small bowl, mix together ginger-garlic paste and all the dry spices with some water. keep aside.
Heat oil in a pan and fry the potatoes and the fish head separately till golden in colour. Drain and keep aside.
Temper the same oil with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves. Add onion and fry till golden brown.
Add the spice paste and saute till the oil separates.
Add the drained rice and fry for 2 minutes.
Arrange the fried potatoes and the fish head. Pour 1 & 3/4 cups water and ghee. Pressure cook for 2 whistles.
When done, fluff it up with a fork and serve, garnished with coriander leaves.
Note - You may crush the fish head as you cook, but I preferred to keep it whole.
