Recipe: Perfect Muri Ghonto (Fish head curry with lentils)

Recipe: Perfect Muri Ghonto (Fish head curry with lentils) Delicious, fresh and tasty.

Muri Ghonto (Fish head curry with lentils). MURI GHONTO is an authentic fish dish for a Bengali. Being a Bengali, I have always loved fish and Muri Ghonto is among my favourite fish dishes. We grew up eating fish (maach in Bengali) almost everyday.

It is one of the most desired food recipes, made of yellow lentil or 'moong daal (pulse) and fish head.

Moong daal, itself is a very tasty food item.

Adding a big head of Katal fish makes the dish so attractive that anyone has had this taste before, would not like to miss it again.

You can have Muri Ghonto (Fish head curry with lentils) using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Muri Ghonto (Fish head curry with lentils)

1. It’s 2 of catla/rohu fish head.

2. It’s 2/3 cup of moong dal.

3. Prepare 1 of small onion.

4. You need Half of tomato.

5. Prepare 1 1/2 tsp of ginger-garlic paste.

6. It’s 1 tsp of coriander-cumin powder.

7. It’s as required of Turmeric powder.

8. Prepare to taste of Salt.

9. It’s 1-2 of slit green chillies.

10. Prepare 1/2 tsp of garam masala powder.

11. You need 1 tsp of ghee.

12. Prepare as required of Oil.

13. Prepare 1 tsp of sugar.

14. You need as needed of Khada garam masalas.

15. Prepare 1/2 tsp of sabut jeera.

16. You need 1 of dried red chilli, a bay leaf.

17. You need 1 pinch of hing.

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Crush the fried head into small Pieces with the help of cooking spoon into the pan.

Muri Ghonto with step wise photos and instructions.

Muri Ghonto is an extremely authentic and delectable Bengali recipe.

Muri Ghonto (Fish head curry with lentils) instructions

1. Wash the fish head properly & add salt and turmeric powder to it, coat them well. Now heat a pan, add oil in it and shallow fry the heads properly..

2. Till the time the head pieces gets fried, take another pan or kadai & dry roast the dal for about 2 mins then immediately remove it from the kadai or else the dal may get burnt. Then boil the dal for 3 to 4 whistles..

3. Now when the fish-head gets fried, remove them in a plate, now break them into large pieces as shown in the image. Dont break into small pieces, otherwise the fish bones will completely get mixed with the dal. Now keep it aside..

4. Now in the same pan add sum more oil if required. Heat the oil & put sabut jeera, khada garam masalas, bay leaf, dried red chilli. Now when it starts spluttering, add a pinch of hing. Now add onion, tomato pieces, slit green chillies, ginger-garlic paste. Then add coriander-cumin powder, turmeric powder, salt sugar and fry everything well..

5. When its half done, add the fish head pieces into it & fry them with the masalas untill oil starts seperating from the masalas. Now add the boiled dal into it, then cover it & cook it in a low flame for about 5 to 7 mins. At last add garam masala powder and a tsp of ghee to it and serve hot with rice..

In this recipe, crispy fried fish head is cooked with rice and potatoes in some specific spices.

The word 'Muri' stands for fish head and 'Ghonto' means mushy curry.

It is a perfect side to accompany with piping hot Steamed Rice.

Fish body pieces would make the curries, Fish eggs would be fried into delightful spiced fritters and Fish head mostly for an amazing soulful melt-in-the-mouth "Muri Ghonto" - an ultimate, divine, moist, buttery and very Bengali "Fish Head Pilaf".

Eating a big fish head is trickier than eating fish on bones.