Muri Ghonto (Bengali Fish Head Curry with Rice)
Muri Ghonto (Bengali Fish Head Curry with Rice)

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, muri ghonto (bengali fish head curry with rice). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Muri Ghonto (Bengali Fish Head Curry with Rice) is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Muri Ghonto (Bengali Fish Head Curry with Rice) is something that I’ve loved my entire life.

Bengali muri ghonto recipe is spicy dish, which has a very good combination of aromatic spices, fish head and flavored rice goes very well with Basmati rice. Muri Ghonto or A Dry Rice Dish With #Fish Head is an Authentic Bengali dish, prepared with rice and pre- fried fish-head where both are cooked together. I created this video for Non vegetarian people.

To begin with this particular recipe, we have to first prepare a few components. You can have muri ghonto (bengali fish head curry with rice) using 22 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Muri Ghonto (Bengali Fish Head Curry with Rice):
  1. Get 1 fish head - medium sized
  2. Take 3/4 cup gobindobhog rice (or basmati rice)
  3. Take 1 big sized potato, diced
  4. Make ready 1 big sized onion, finely chopped
  5. Make ready 5-6 green chillies, slit for middle
  6. Make ready 1 tsp ginger paste
  7. Make ready 1 tsp garlic paste
  8. Take 2 cinnamon sticks (dalchini)
  9. Prepare 5-6 green cardamom (elaichi)
  10. Take 5-6 cloves (laung)
  11. Take 2 star anise (chakra phool)
  12. Make ready 2 bay leaves (tej patta)
  13. Get 2 dried red chillies
  14. Get 1/2 tsp whole cumin seeds (gota jeera/sabud jeera)
  15. Prepare 2 tsp turmeric powder (haldi)
  16. Prepare 1 tsp cumin powder (jeera)
  17. Take 1 tsp coriander powder (dhaniya)
  18. Make ready 1/2 tsp red chilli powder (or as per your tolerance)
  19. Prepare 1 tsp sugar
  20. Take salt (according to taste)
  21. Prepare 1/2 tsp ghee
  22. Take 4-5 tbsp mustard oil

Fish heads (called muroin Bengali) were kept separately for making a variety of authentic Bengali dishes (including the recipe shared today). Traditionally, a special kind of rice (called gobindo bhog or govind bhog) is added to the fried fish and. 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. Muri Ghonto is a dry dish made with fried fish head (known as maacher matha or muro in Bengali), potatoes, very little rice and myriad spices.

Steps to make Muri Ghonto (Bengali Fish Head Curry with Rice):
  1. Heat a pan and dry roast cinnamon sticks, cardamom, cloves and star anise. Remove from the pan and keep aside.
  2. Rub the fish head with turmeric powder and some salt. Fry the head properly and keep aside.
  3. Rub the potato pieces with turmeric powder and some salt. Shallow fry the pieces and keep aside.
  4. Heat ghee in a pan and shallow fry the rice adding 2 pinches of turmeric powder for 1 minute. Remove the rice from the pan and keep aside.
  5. Heat 3-4 table-spoon oil in a pan and add cumin seeds, roasted spices, dried red chillies and bay leaves. Allow the spices to splutter.
  6. Now, add the chopped onion and green chillies. Sautè until the onion turns translucent.
  7. Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and stir for a few seconds on low flame.
  8. Now, add the fish head and mix very well with the spices. Cook the head with the spices by stirring constantly until it gets crushed properly.
  9. Add the rice and potato and give a quick mix.
  10. Now, add 2 cups of warm water, mix well and cover the lid.
  11. Cook it on low to medium flame for 10 minutes or until the rice and potato get cooked well. Check the salt, if it is less, you can add now.
  12. After 10 minutes, check if it is well cooked. If not, you can add 1 cup warm water more and cook for another 5 minutes.
  13. Once the rice is well cooked and the water gets absorbed, add sugar and mix well.
  14. Turn off the flame, cover the lid and let it set for 10 minutes. Your Muri Ghonto is ready to be served now.

Don't turn up your nose, it smells nothing but heavenly and tastes more so. If you haven't sucked onto a piece of fish head and pondered on the complexities of. Generally we make Muri Ghonto with Gobindobhog rice.but recently I came to know that it's also made with chire or flattened rice sometimes. I got this recipe from my friend, which belonged to her grandmother. Muri-Ghonto, one of the most popular & traditional Bengali dish.

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