Name: Muri Ghonto recipe by Sayan Majumder at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 1 BIG HEAD OF ROHU FISH/KATLA FISH; Mustard Oil for Deep Frying; 3 TBSP MUSTARD OIL FOR COOKING; 1/2 CUP GOBINDOVOG RICE; Salt to taste; Pinch of sugar; 2 green chillies; 1 tomato; 2 onions; 1 tbsp ginger garlic paste; 2 POTATOES DICED SMALL; 2 Bay Leaves; 1 TEASP CUMIN SEED; Pinch of turmeric powder; PINCH OF GARAM MASALA POWDER; Chopped coriander to garnish

ABOUT Muri Ghonto RECIPE

Gobindovog rice cooked with rohu fish head.Muri ghonto belongs to tasty bengali cuisine.

Ingredients Serving: 3

1 BIG HEAD OF ROHU FISH/KATLA FISH
Mustard Oil for Deep Frying
3 TBSP MUSTARD OIL FOR COOKING
1/2 CUP GOBINDOVOG RICE
Salt to taste
Pinch of sugar
2 green chillies
1 tomato
2 onions
1 tbsp ginger garlic paste
2 POTATOES DICED SMALL
2 Bay Leaves
1 TEASP CUMIN SEED
Pinch of turmeric powder
PINCH OF GARAM MASALA POWDER
Chopped coriander to garnish

Instructions

MAKE PUREE OF TOMATO, ONION, CHILLIES.
RUB SALT,TURMERIC POWDER WELL ON FISH HEAD.NOW DEEP FRY THE FISH HEAD AND BREAK IT INTO SMALL PIECES.
HEAT OIL IN A PAN.ADD BAY LEAVES,CUMIN SEED.SAUTE WELL.
NOW ADD SMALL PIECES OF POTATOES,RICE.COOK WELL.
ADD FRIED FISH HEAD PIECES,PUREE OF TOMATO,ONION & GINGER GARLIC PASTE.COOK WELL.
ADD ENOUGH WATER TO BOIL THE RICE (1 CUP HERE).SLOW THE FLAME & COVER UP THE PAN.AFTER 5-10 MINS OPEN UP THE LID.IF THERE IS WATER,COOK WELL TO DRY EXCESS WATER
NOW ITS DONE.ADD GARAM MASALA POWDER,CHOPPED CORIANDER FROM TOP & SERVE WITH STEAMED RICE.

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