Name: Muri Ghonto (Fish Head Curry cooked with Rice - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: 1 Rohu fish head, deep fried; 1/4 cup rice, soaked for 30 minutes; 2 medium potatoes, each cut into four; 2 onions, sliced; 1 tbsp. ginger-garlic paste; 1 tsp. cumin powder; salt to taste; 1/2 tsp. turmeric powder; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1/2 tsp. cumin seeds; 1/2 tsp. garam masala powder; 2 bay leaves; 3-4 tbsp. mustard oil; 1 tsp. ghee; 2 cups hot water

ABOUT Muri Ghonto (Fish Head Curry cooked with Rice - Bengali Style) RECIPE

This is a traditional Bengali homemade delicacy of fish head curry cooked with rice. It is a very delicious dish which no Bengali who is a fish lover will deny. It is a favourite dish that is cooked for a sunday lunch in most of the Bengali homes and Bengalis (Including me) just enjoy relishing it with plain steamed rice. The addition of ghee at the end gives a very good flavour and aroma which is simply irresistible. Country......UAE.

Ingredients Serving: 3

1 Rohu fish head, deep fried
1/4 cup rice, soaked for 30 minutes
2 medium potatoes, each cut into four
2 onions, sliced
1 tbsp. ginger-garlic paste
1 tsp. cumin powder
salt to taste
1/2 tsp. turmeric powder
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1/2 tsp. cumin seeds
1/2 tsp. garam masala powder
2 bay leaves
3-4 tbsp. mustard oil
1 tsp. ghee
2 cups hot water

Instructions

Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cumin seeds, cinnamon, cardamoms and cloves and saute for a few seconds.
Add the onions and fry till golden brown. Add the ginger-garlic paste, cumin powder and turmeric powder mixed with a little water. Saute till oil starts to leave the sides of the pan.
Add the drained rice and fry for 2 minutes. Now add the fried fish head (crushed slightly), fried potatoes, salt and 2 cups hot water.
Cover and cook on low flame till the potatoes and the rice are done. Before removing, add the garam masala powder and ghee and give it a stir. Keep covered for 5 minutes before serving with hot steamed rice.

Similar Recipes