Easiest Way to Vegan Delicious Muri Ghonto

Easiest Way to Vegan Delicious Muri Ghonto Delicious, fresh and tasty.

Muri Ghonto. I remember having Muri Ghonto in marriages (mostly as part of lunch) when instead of catering Rannar thakur used to cook for the feast. The heads of the fishes procured for the main marriage feast used be utilized either in the form of Muri Ghonto, or Chanchra or Macher. Muri Ghonto with step wise photos and instructions.

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

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

Muri Ghonto is a traditional Assamese and Bengali recipe, and is very popular in these states.

You can have Muri Ghonto using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Muri Ghonto

1. Prepare 1 of big size fish head.

2. You need 500 gm of Gobindobhog rice (Basmati rice can also be used).

3. Prepare 3-4 of medium size potatoes.

4. You need of Chopped onion.

5. Prepare of Chopped tomatoes.

6. It’s 2-3 tbsp of onion paste.

7. You need 2 tbsp of garlic paste.

8. It’s 1 tbsp of ginger paste.

9. Prepare 1/2 tbsp of cumin seeds.

10. It’s 1 tbsp of red chilli powder.

11. You need 1 tbsp of tumeric powder.

12. You need 1 tbsp of cumin powder.

13. You need 2-3 of bay leaves.

14. Prepare 1/2 tbsp of garam masala powder.

15. Prepare 2-3 of dry red chillies.

16. You need 1 tbsp of ghee.

Cut tomato, onion and potato in small pieces.

Make pastes of ginger garlic, and green chili.

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.

Muri Ghonto instructions

1. At first wash the fish head thoroughly and cut into two halves. Rub some turmeric powder and salt and keep the pieces aside..

2. Now wash the Gobindobhog rice, drain the water and soak for 15-20 minutes..

3. Cut every potato into four pieces, wash them properly. Heat some oil in pan and fry the potatoes on medium heat for 5-7 minutes till those turn golden. The pieces must be cooked 70%. Now keep the potatoes aside..

4. Now fry the fish head both sides properly for 5-7 minutes till turn brown in medium flame..

5. In the same oil add 1/2 cumin seeds, 2 bay leaves, 2-3 dry red chillies. Now add chopped onions, chopped tomatoes. Fry them properly. After 2-3 minutes add 2 tbsp onion paste, 2 tbsp garlic paste, 1 tbsp ginger paste, 1 tbsp turmeric powder, 1 tbsp cumin powder, 1 tbsp red chili powder, add salt and sugar to taste. Mix all the spices well (can also add a very little water) and cook till the oil got seperated..

6. Now add soaked rice and keep cooking for 5 minutes. Break the fish heads into small pieces and add to the rice along with fried potatoes. Keep stirring. Now add water (Ratio- 1 cup rice and 2 cup water). Cover the pan with a lid and cook for 15-20 minutes on low flame..

7. After 15-20 minutes remove the lid and make sure the rice and potatoes cooked properly. Now add 1/2 tbsp garam masala powder and 1 tbsp ghee before switch off the flame. Finally the recipe is ready to be served..

Bengalis are long known to be avid fish lovers.

Muri Ghonto or Muror Ghonto, or as modern Bengalis reasonably often call it Fish Pulao or Fish paella is a complex dish.

But if you like fish and believe that no part of it can be worth wasting then you should try this wonderful Bengali recipe.

Some of my friends from Mumbai and Andhra really Muri Ghonto or A Dry Rice Dish With Fish Headis an Authentic Bengali dish, prepared with rice and pre- fried fish-head where both are cooked together.

It is served with rice or roti.