Recipe: Eating on a Dime Muri ghonto

Recipe: Eating on a Dime 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 21 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Muri ghonto

1. You need 2 of fish head,cut into pieces (try to use head of 1.5kg katla fish).

2. Prepare 2 cups of gobindobhog rice.

3. It’s 2 of medium size potatoes,cut into cubes.

4. You need 2 of medium size onions,sliced.

5. Prepare 1 t of tomato,cut into pieces.

6. Prepare 1 tsp of ginger paste.

7. You need 1/2 tsp of garlic paste.

8. Prepare 1 of bay leaf.

9. Prepare 1/2 tsp of cumin seeds.

10. Prepare 2 of dry whole red chillies.

11. It’s 5-6 of cloves.

12. Prepare 3-4 of green cardamom.

13. It’s 1 " of cinnamon stick.

14. Prepare 1 tsp of turmeric powder.

15. Prepare 1 tsp of cumin powder.

16. You need 2 tsp of sugar.

17. You need 2 tbsp or as per taste of salt.

18. You need 1 tsp of clarified butter/ ghee.

19. It’s 6-7 tbsp of mustard oil.

20. Prepare 1-2 of green chillies,splited.

21. You need 4 cups of hot water.

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 step by step

1. Clean and wash fish head, marinate with turmeric powder and salt, then keep for 10 minutes, meanwhile wash and drain rice after soaking it for 15 minutes..

2. Heat oil in a heavy bottomed deep pan, fry marinated fish head for around 6-7 minutes or till the fish head turns golden brown in colour, remove from oil and keep aside..

3. Marinate potatoes with little turmeric powder and salt, then in same oil, fry till light brown, strain from oil and keep aside..

4. Now in same oil, add dry red chillies, bay leaf, cumin seeds, cloves, green cardamom, cinnamon, saute for couple of seconds..

5. Add sliced onions, fry it for couple of minutes or till onions turn golden brown…

6. Add rice, fry till it changes it colour and turns transparent..

7. Add ginger and garlic paste, turmeric powder, cumin powder, salt, sugar, tomatoes cook in medium flame for 2-3 minutes..

8. Add fried potatoes,stir and mix well..

9. Add fried fish head,mix gently..

10. Add hot water along with green chillies, cover the pan and cook in high flame for 5 minutes, then simmer for another 10 minutes,..

11. Lastly add ghee and switch off the flame after mixing properly..

12. Serve hot and enjoy..

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.