Recipe: Tasty Muri ghonto/Bengali fish head with rice

Recipe: Tasty Muri ghonto/Bengali fish head with rice Delicious, fresh and tasty.

Muri ghonto/Bengali fish head with rice. Muri Ghonto is one of the signature dishes from the Bengali Cuisine. This is prepared with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish). We mostly savor it with plain rice.

I served it cautiously to my daughter expecting her to not eat it.

ABOUT MURI GHONTO ( Bengali Recipe of fish head cooked with rice and spices ) RECIPE.

This is a very delicious Bengali preparation of Muri Ghonto, (meaning fish head ) cooked with potatoes, rice and spice.

You can have Muri ghonto/Bengali fish head with rice using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Muri ghonto/Bengali fish head with rice

1. Prepare 1 of Fish head of katla fish.

2. You need 1/2 cup of gobindobhog/basmati rice.

3. You need 1 of big potato cut into cubes.

4. It’s 1 cup of cauliflower florets.

5. Prepare 3-4 of green chilies.

6. Prepare 1 of cinnamon stick.

7. You need 5-6 of elaichi/cardamom.

8. It’s 1/4 teaspoon of whole cumin.

9. It’s 2 of bay leaves.

10. Prepare 2 of onions thinly sliced.

11. It’s 2 teaspoons of ginger paste.

12. You need 1 of tomato finely chopped.

13. Prepare 2 teaspoons of garlic paste.

14. You need 1 +1 teaspoon of turmeric powder.

15. You need 1 teaspoon of cumin powder.

16. Prepare 6 tablespoons of mustard oil or any cooking oil.

17. You need to taste of Salt.

18. You need 1 teaspoon of ghee.

19. Prepare 1 teaspoon of red chilli powder(optional).

Muri ghonto ~ An authentic Bengali delicacy from the traditional kitchens of Bengal.

The Fish head or Muri (a.k.a Muro) of Rohu or Catla(Katla) fish is cooked with flavourful short grained Gobindobhog Rice.

Bengalis are long known to be avid fish lovers.

Muri Ghonto is a very popular Bengali dish.

Muri ghonto/Bengali fish head with rice step by step

1. Wash the fish head thoroughly and rub 1 teaspoon of turmeric powder and salt and keep aside..

2. In another vessel, wash the rice and keep aside..

3. Take a kadhai/pan, add the oil and heat it. To the hot oil add the fish head and fry them properly till the raw smell is gone. Remove the fish head and keep them aside..

4. Now, add the potatoes and cauliflower florets to the hot oil and fry. Keep them aside..

5. Add more oil if required. To the same oil add whole cumin, bay leaves, elaichi, cinnamon stick and fry for a minute till you get the aroma of the spices. Now, add the sliced onions and fry till they become translucent and slightly golden..

6. Add the turmeric powder, cumin powder, red chilli powder and salt. Add the ginger, garlic paste, green chilies and tomatoes. Stir till the raw smell of tomatoes goes away..

7. Now, add the soaked rice and stir for 1 minute. Stir till oil comes out of the mixture. Now, add about 2 cups of water and also add the fried potatoes and cauliflower..

8. Meanwhile, break the fish head into small pieces and add the pieces at this point. Continue cooking till the rice and veggies are cooked properly..

9. Continue cooking till the rice and veggies are cooked properly. Reduce the water such that it is not absolutely dry as polao nor as watery as jhol/soup. Add the ghee before turning off the flame..

This word muri in the comes from the word " muro " which means fish head and Ghonto usually means a mix of some things cooked together.

Muri Ghonto is also made with dal and cabbage.

Here I am cooking with Rice.

Muri Ghanto is one of the signature dish from bangali cuisine.

This is a very delicious Bengali preparation of Muri Ghonto, (meaning fish head ) cooked with potatoes, rice and spices.