Muri Ghonto

Muri Ghonto 

Muri means fish head.Fish head is used to make this preparation along with flavoured Gobindobhog rice which is easily available in West Bengal.This preparation is a delicacy.In this dish mainly Rohu or Katla fish head is used.Kaltla taste much better and the fish head has to be big.The bigger the head is,Tastier the dish is.The dish goes very well with hot steamed rice.This is delicacy from Bengal.You can also use fish pieces though mainly fish head is used.

Ingredient

Rohu Or Katla Fish Head and pieces-Half Kg

Ginger paste -1/2spoon

Garlic paste-1/2 spoon

Gobindobhog/Any flavoured Rice-1/2 cup

Tomato-1 big chopped

Onions sliced-1 big

Potato-1 diced

Coriander leaves chopped-half bunch

Red Chilli powder-1 spoon

Cumin powder-1 spoon

Turmeric powder-1/2 spoon

Whole garam masala-few

Bay leaves-2

Garam Masala powder-half spoon

Slit green Chilli-3

Ghee-2 spoons

Mustard oil-Fro frying the fish head and cooking

 Method

1-Fry the fish head in mustard oil and keep aside.

2-In the same oil fry the potatoes and keep aside.

3-Now put bay leaves and whole garam masala in the same oil and temper it.

4-Now add chopped onions and fry till brown.

5-Now add chopped tomatoes and fry for a min.

6-Add ginger and garlic paste and saute till the raw smell is gone.

7-Now add turmeric powder,chilli powder,cumin powder,salt,pinch of sugar with little water and saute till it leaves oil.

8-Now add ghee ,garam masala powder and soaked rice.Mix it well.

9-Add sufficient water to cook the rice.

10-Add fish head and potatoes,slit chillis and cook covered till the muri ghonto is cooked and semi thick.
11-Garnish with coriander leaves.

Recipe by Chef Dimple