Muri Ghonto | How to make Muri Ghonto

By Sujata Limbu  |  31st Aug 2015  |  
4.0 from 1 review Rate It!
  • Muri Ghonto, How to make Muri Ghonto
Muri Ghontoby Sujata Limbu
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

21

1





About Muri Ghonto

This beautiful and tasty dish takes it's derivation from the word 'Muri' which is 'fish head' and ‘Ghonto’ that means 'a blend of ingredients'.

The delicious and mouthwatering Muri Ghonto is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Muri Ghonto is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Muri Ghonto. Sujata Limbu shared Muri Ghonto recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Muri Ghonto. Try this delicious Muri Ghonto recipe at home and surprise your family and friends. You can connect with the Sujata Limbu of Muri Ghonto by commenting on the page. In case you have any questions around the ingredients or cooking process. The Muri Ghonto can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Muri Ghonto with other users

Muri Ghonto

Ingredients to make Muri Ghonto

  • 500 grams of Rohu fish head
  • 150 grams Moong dal
  • 4 green cardamoms (crushed)
  • 1/2 teaspoon cumin seeds (jeera)
  • 2-3 bay leaves
  • 1 and 1/2 tsp turmeric powder
  • 2 onions finely chopped
  • A pinch of asafoetida
  • 3 tablespoon mustard oil
  • Oil as required to fry the fish
  • 2 and 1/2 cup hot water
  • Salt to taste

How to make Muri Ghonto

  1. Divide the fish head into four pieces, then clean and wash it.
  2. Next, massage the fish pieces evenly with 1 teaspoon turmeric powder and salt.
  3. Take a heavy bottomed pan/kadhai and heat the mustard oil. Once the oil is hot, put in the fish pieces and semi fry them.
  4. Keep aside 1 tablespoon of the dal and roast the rest in a non-stick pan.
  5. Once the dal is roasted, mix it with the reserved dal and wash them together under running water. Drain and keep aside.
  6. Take a pressure cooker and put in mustard oil. Once the oil is hot, put in the bay leaves, cardamoms, cumin seeds and asafoetida.
  7. Stir the seeds mixture for a minute then put in the finely chopped onion.
  8. Fry the onion mixture and cook till the onions turn slightly golden brown in colour.
  9. Now, put in the dal along with the fish. Also put in salt and half teaspoon of the turmeric powder left.
  10. Stir the dal and meat together well, then pour in the hot water. Close the lid of the cooker and let it cook on full pressure.
  11. Lower the heat and let it cook for 5-6 minutes. Then remove the cooker from the stove and keep aside to cool.
  12. Once cooled, open the cooker lid and give the muri ghonto a good stir so that all the ingredients blend well together.
  13. Serve this beautiful dish piping hot along with freshly boiled rice.

Reviews for Muri Ghonto (1)

Sukhmani Bedi2 years ago

delicious!!!
Reply