Muri Ghonto | How to make Muri Ghonto

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ByArchita Ray
Created on 17th Nov 2015
  • Muri Ghonto, How to make Muri Ghonto
Muri Ghontoby Archita Ray
  • Muri Ghonto | How to make Muri Ghonto (20 likes)

  • 0 reviews
    Rate It!
  • By Archita Ray
    Created on 17th Nov 2015

About Muri Ghonto

A very traditional recipe of Bengal made of fish head.

Muri Ghonto, a succulent delicacy which is famous all over the world. Muri Ghonto is one dish which makes its accompaniments tastier. With the overflow of flavours, Muri Ghonto has always been everyone's favourite. This recipe by Archita Ray is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Muri Ghonto, just the perfect situation when you realise that you need to know how to make the perfect Muri Ghonto. So, at that time you can try out this delicious recipe by Archita Ray. The recipe of Muri Ghontois very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Muri Ghonto is 15 minute. This recipe of Muri Ghonto is perfect to serve 4. Muri Ghonto is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Muri Ghonto

Ingredients to make Muri Ghonto

  • Rohu Fish head - 1 medium sized fish head cut into half.
  • Onion - 1 large
  • Ginger - garlic paste - 1 tbsp
  • Raw rice - 2 tbsp - soaked in water
  • Potato - 1 medium - cubed
  • turmeric powder - 1 tsp + 1 tbsp
  • chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Garam masala powder - 1 tsp
  • green chillies 4-5 slit
  • Bay leaf - 2
  • Salt to taste
  • Mustard oil - 2 tbsp + 2 tbsp

How to make Muri Ghonto

  1. Wash and clean the fish head properly.
  2. Smear with some turmeric powder, salt and fry till browned in 2 tbsp of mustard oil. Keep aside.
  3. In another pan, heat 2 tbsp mustard oil and add the bay leaves.
  4. Add the ginger garlic paste and saute till fragrant.
  5. Add the sliced onions and fry till brown.
  6. Add the cubed potatoes.
  7. Add the dry spices - turmeric,chili powder, cumin powder, salt and the soaked rice.
  8. Cook the spices well and make sure they don't burn. Add a little water if required.
  9. Add 1 1/2 cup warm water, cover and let it cook for 10-12 minutes.
  10. By now the potatoes and the rice would have cooked and the water dried up considerably.
  11. Lastly, add the fried fish head, garam masala and the slit green chilies.
  12. Check the seasoning.
  13. Remove from heat and serve hot with rice.

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