Muri Ghonto | How to make Muri Ghonto

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BySujata Limbu
Created on 31st Aug 2015
  • Muri Ghonto, How to make Muri Ghonto
Muri Ghontoby Sujata Limbu
  • Muri Ghonto | How to make Muri Ghonto (14 likes)

  • 1 review
    Rate It!
  • By Sujata Limbu
    Created on 31st Aug 2015

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'.

Muri Ghonto, a marvellous creation to spice up your day. Muri Ghonto is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMuri Ghonto is just too tempting. This amazing recipe is provided by Sujata Limbu. Be it kids or adults, no one can get away from this delicious dish. How to make Muri Ghonto is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Muri Ghontoby Sujata Limbu. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Muri Ghonto is just the appropriate recipe to serve as many as 3. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time25mins
  • Serves3People
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!!!
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