Home / Recipes / Fish head curry rice ( muri ghonto)

Photo of Fish head curry rice ( muri ghonto) by Susmita Mitra at BetterButter
1247
4
5.0(1)
0

Fish head curry rice ( muri ghonto)

Nov-07-2017
Susmita Mitra
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fish head curry rice ( muri ghonto) RECIPE

Muri Ghonto’ is prepared with rice and fish-head where both are cooked together. We mostly serve it as a side dish with rice. But some people like to have it with roti as well. Actually it doesn’t matter what else you have in your platter as long as you have a bowl full of steaming hot ‘Muri-Ghonto’ in front of you.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. Gobindobhog rice 1 cup
  2. Fish head 2
  3. Chopped onion 2 medium
  4. Potatoes 2 medium
  5. Chopped green chillies 5
  6. Ginger garlic paste 2 tsp
  7. Bay leaf 2
  8. Cumin powder 1 tsp
  9. Red chili powder 1 tsp
  10. Turmeric powder 1 tsp
  11. Whole garam masala
  12. Cumin seeds 1 tsp
  13. Dried red chilli 2
  14. Coriander powder 1 tsp
  15. Garam masala powder 1tsp
  16. Ghee 2 tbsp
  17. Water 2 cups
  18. Salt to taste

Instructions

  1. Wash and clean the rice and keep aside. If you are using basmati soak it in enough water for 1 hour. For ‘Govindo Bhog’ rice you don’t need do this.
  2. Clean the fish head carefully. Sprinkle and rub some salt and turmeric and red chilli powder and leave it for 20 mins.
  3. Fry the fish head until it turns golden brown. Try to break them into small pieces to avoid mess. It will also help you to relish them later.
  4. Fry the potatoes golden brown and keep aside.
  5. Heat  oil in a heavy bottomed pan and add bay leaves, dry red chillies, cinnamon and cumin seeds with little sugar. Let them crackle.
  6. Add onion, ginger-garlic paste and fry until fragrant.
  7. Add turmeric powder, red chilli powder, coriander powder and cumin powder and fry for 1 minutes or until raw smell is gone. Add potatoes and make sure each piece gets coated well.
  8. Now add rice and give it a good stir. Remember, it shouldn’t be more than 1 min. else rice will become hard.
  9. Now add the fish head, water, salt and keep the flame on simmer and leave the pan covered for 10-15 mins or until rice is done.
  10. Now add the fish head (or smaller pieces) and water. 
  11. add salt and keep the flame on simmer and leave the pan covered for 10-15 mins or until rice is done.
  12. Once your ‘Muri Ghonto’ is ready sprinkle the garam masala and top it with 1 tbsp ghee and serve it with rice/roti or as a main dish itself along with crispy fried fish. 

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Astha Gulati
Nov-09-2017
Astha Gulati   Nov-09-2017

Such an amazing dish.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE