Name: MURI GHONTO/ MURO GHONTO recipe by Tulika Biswas at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Rohu or Katla fish head 2 nos.; Flavoured rice or gobindobhog rice 2 cups.; 2 small potato cut into cubes and fried.; 1 big onion chopped.; 2 tablespoon each of ginger garlic paste.; 1 teaspoon each of corriander and cumin powder.; Bay leaf 2 nos.; Whole cumin seeds 1 tablespoon.; Ghee 4 tablespoons and oil 5 tablespoons.; Salt to taste.; Haldi, garam masala powder and red chilli powder 1 teaspoon each.; Sugar as per choice.; Big cardamom 1, small cardamom 3, cloves 4to5 and cinnamon 1 inch stick.; Water 4 cups.

ABOUT MURI GHONTO/ MURO GHONTO RECIPE

Its a traditional BENGALI dish. Fish is our staple food and we use the fish head to cook this dish.This recipe I have inherited from my mom and she inherited from her mom in-law.

Ingredients Serving: 6

Rohu or Katla fish head 2 nos.
Flavoured rice or gobindobhog rice 2 cups.
2 small potato cut into cubes and fried.
1 big onion chopped.
2 tablespoon each of ginger garlic paste.
1 teaspoon each of corriander and cumin powder.
Bay leaf 2 nos.
Whole cumin seeds 1 tablespoon.
Ghee 4 tablespoons and oil 5 tablespoons.
Salt to taste.
Haldi, garam masala powder and red chilli powder 1 teaspoon each.
Sugar as per choice.
Big cardamom 1, small cardamom 3, cloves 4to5 and cinnamon 1 inch stick.
Water 4 cups.

Instructions

Put salt, haldi and red chilli powder on the fish heads and fry in oil until brown.
Break the fried fish heads into small pieces and keep it aside.
Take a pan and mix oil and ghee and in it add the whole garam Masala and bay leaf.
Then put the chopped onions and fry until brown
Add ginger garlic paste and saute for sometime.
Then add powder Masala and little water and again saute for 2 mins.
Put the fried heads and mix it well with the Masala.
Add the soaked rice to it.
Stir to mix it well.
Add haldi, salt and 1 teaspoon of ghee. Add water to it around 4 cups.
Put the fried potatoes in it.
Cover it with a lid. Stir it again after 10 mins and wait until the rice becomes fluffy.
Add sugar at this point.
In a separate pan heat ghee and add whole red chilli and bay leaf and let it temper. Cumin seeds can be given at this time . Pour the tempering in the GHONTO.
Now serve it with slit green chilli and garam Masala powder.

Similar Recipes