Muri Ghonto is a classic Bengali dish, a special kind of "ghonto" made with rice and the head of a fish, usually Rehu or Katla. "Muri" means head, and "ghonto" refers to a dish that has a soft, mushy texture. While both vegetarian and non-vegetarian ghontos are common, Muri Ghonto is definitely a non-vegetarian treat! It's a wonderful mix of fish head, rice, and chunks of potato, sometimes also called Muro Ghonto. We usually enjoy it with plain rice.
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A Bengali side dish prepared with rice!
Rice is a staple for Bengalis, and we use it in all sorts of ways, not just for main courses and sweets. Muri Ghonto is a perfect example - a side dish where rice plays a starring role, which I find incredibly interesting.
My Muro Ghonto memories!
I have fond memories of eating Muri Ghonto at weddings, mostly at lunchtime. Back in the 90s, cooks hired for special events would prepare the meal, while family members took care of the shopping. These dishes, like Muri Ghonto, Chanchra, or Macher Matha diye Daal, used to be common at weddings for lunch.
Since we usually buy whole fish in Gurgaon, we always have the heads. So, I often make "Macher Matha Diye Moong Daal," or Moong Daal with Fish Heads. I don't make Muri Ghonto at home very often, but even though it's rich, it tastes amazing.
This Muri Ghonto post was sitting in my drafts for over a month. I simply forgot to publish it! Today, I was looking through my picture folder for a good photo for a food photography course I'm taking, and I found a folder full of "Muri Ghonto" pictures. Of course, I decided to finally post it on Debjanir Rannaghar!
Ingredients
Check the recipe card for measurements
- Fish Head
- Gobindobhog Rice
- Potato
- Onion
- Tomato
- Ginger Paste
- Garlic Paste
- Bay leaf
- Tsp. Cumin Seed
- Dry Red Chili
- Turmeric Powder
- Bengali Garam Masala Powder
- Cumin Powder/ Jeera Powder
- Red Chili powder
- Mustard Oil
- Salt
Instructions
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For this recipe, I'm using the head of a 2.5 kg Katla fish. Be sure to wash the fish head thoroughly before marinating it with turmeric powder, salt, and red chili powder.
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Make sure the fish head is fully covered with the spices.
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Gobindobhog rice is essential for this dish. Wash and soak the rice for 15 minutes before adding it to the curry.
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Now, fry the fish head in mustard oil until golden brown.
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Cut potatoes into cubes and marinate them with a pinch of salt, turmeric powder, and red chili powder.
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Fry the potatoes in the remaining oil in the pan until they are partially cooked, about a third of the way done.
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Temper the oil with dry red chilies, bay leaves, and cumin seeds to release their flavors.
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Add chopped onions and fry them until softened.
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Next, add chopped tomatoes, ginger paste, and garlic paste. Cook until the tomatoes break down.
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Add the spice powders (refer to the recipe card for measurements) and cook until fragrant.
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Now, add the rice and fry it until it becomes translucent.
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Add the potatoes and cook until both the potatoes and rice are well-cooked but not mushy.
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Taste and adjust the spices as needed, adding a touch of sugar to balance the flavors.
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Break the fried fish head into smaller pieces and add it to the mixture. Mix well and cook until everything is nicely combined. Finally, stir in ghee and Bengali Garam Masala. Turn off the heat.
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Serve Muri Ghonto with steamed rice and your choice of dal to enjoy a perfect Bengali meal.
Substitutions
- Rice - If Gobindobhog rice is not available, use any short-grain flavored Rice. You can use Basmati rice as well.
- Fish head - I have used the head of Katla. If not available, use the head of any big fish.
Here's how I make Muri Ghonto at Debjanir Rannaghar!
Recipe Card
Muri Ghonto Recipe | Bengali Fishhead and Rice Mishmash | Muro Ghonto
Muri Ghonto aka Muro Ghonto is a Bengali-style mishmash prepared with fishhead, rice, and potatoes.
Ingredients
- 1 Fish Head I have used the head of a 2.5 kg Katla Fish
- 50 g Gobindobhog Rice Basmati Rice can also be used
- 3 Potato Medium Size
- 2 Onion
- 1 Tomato
- 1 teaspoon Ginger Paste
- 2 teaspoon Garlic Paste
Tempering:
- 2 Bay leaf
- ½ teaspoon Cumin Seed
- 2 Dry Red Chili
Spices:
- 1 teaspoon Turmeric Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1 teaspoon Cumin Powder/ Jeera Powder
- 1 teaspoon Red Chili powder
- 1 tablespoon Sugar
- 6 tablespoon Mustard Oil
- 1 teaspoon Ghee
- 1 teaspoon Salt or To taste
Instructions
- Wash the Fish head thoroughly and cut it into two halves and rub some turmeric powder and salt to the fish head and keep the pieces aside.
- Wash Rice properly and keep that aside too.
- Cut Potatoes into small cubes; Chop Onion finely and make a puree of Tomato.
- Take Oil in a Deep Pan (preferably a non-stick Pan) and fry the fish head from both sides in medium flame for around 5-7 minutes till the fish head turns brownish in color.
- There shouldn't be any odor of uncooked fish in the head.
- Strain the fish heads from the oil and keep them aside for further use.
- In the same oil fry potatoes in medium flame, till they turn golden in color in at least ⅓rd cooked remove them from the oil.
- Now temper the Oil with Dry Red Chilies, Bay leaves, and Cumin seeds, and add chopped onions.
- Cook for around 5-7 minutes on medium flame or till the onions turn golden brown in color.
- Now add Ginger-Garlic Paste and Tomato as well.
- Cook until the aroma of uncooked tomatoes goes out completely on medium flame. Add rice to the mixture and cook on a medium flame for about 5 minutes. You can add little water if required.
- Add Turmeric Powder, Cumin Powder, Red Chilli powder, Sugar, and also Salt
- Cook till the oil comes out from the mixture and the rice turns a bit transparent in color.
- Break the fried Fish head into small pieces and add those to the pan along with the fried potatoes.
- Add 2 Cups of Water and cover the pan with a lid and cook for around 15 minutes on low flame or till rice and potatoes are cooked completely.
- Add Bengali Garam Masala Powder and Ghee to the Muri Ghonto.
- Mix properly and then switch the flame off when the Water content is reduced to ⅕th.
- Switch the flame off and serve it hot with steamed rice.
Nutrition
Fish Recipes from Debjanir Rannaghar!
- Ilish Macher Matha diye Badhakopi (Also known as Cabbage with Hilsa head)
- Bengali Macher Matha diye Bhaja Muger Dal (Also known as Macher Muro Diye Dal)
- Piajkoli ar Aloo diye Tangra Macher Jhol (Also known as Bengali Light fish curry prepared with Tyangra Maach, Onion Stalks and Potato)
- Biyebarir Fish Butter Fry (also known as Bhetki Batter Fry)
- Doi Ilish (also known as Doi Hilsa)
- Shorshe Bata diye Parshe Macher Jhal (also known asMullet Fish in Mustard Gravy)
- Bhetki Begum Bahar (Also known as Fish Begum Bahar)
- Ilish Macher Sorshe bata diye Jhal (also known as Hilsa Fish in Mustard Gravy or Ilish er Shorshe Jhal or Shorshe Ilish)
- Lau Patay Ilish Paturi (also known as Lau Patay Ilish Bhapa)
- Bhapa Ilish (also known as Steamed Hilsa Fish or Ilish Bhapa)
- Bhangachora Shukto (Also known as Bhangachora Torkari)
- Doodh Maach (Also known as Bengali Fish Curry cooked with Milk)
- Shorshe Bata Diye Macher Jhal (Also known as Bengali style Fish in Mustard-based Curry)
- Biye Barir Macher Kalia (Also known as Katla Kaliya)
- Charapona Macher Kabiraji Jhol (also known as Charapona Macher Jhol)
- Shutki Chingri Bhorta (also known as Dried Prawn Paste or Chingri Shutki Bhorta)
- Barishali Ilish (also known as Ilish Barishali)
Few more Recipes
- Bhetki Maacher Aloo Phulkopi diye Kalia (also known as Light Fish Curry with Potato & Cauliflower)
- Bori Begun Aloo diye Ilish Macher Tel Jhol (also known as Ilisher tel jhol)
- Ilish Mach er Dim Bhuna (also known as Ilish Mach er Dim er Jhuri)
- Kolkata Style Chilli Fish (Also known as Chili Fish)
- Magur Macher Rosha (Also known as Magur Macher Jhol)
- Bhapa Chingri (Also known as Bengali Chingri Bhapa)
- Sada Ilish aka Ilisher Panikhola (also known as Ilish Panikhola)
- Doodh Maach (also known as Bengali Fish Curry cooked with Milk aka Dudh Mach)
- Chitol Macher Kaliya (Also known as Bengali Chitol Kaliya)
- Shobji diye Shutki Macher Jhol (also known as dry fish curry)
- Macher Teler Chorchori (Also known as Fish Fat Mishmash with Potatoes and Eggplant)
- Kasundi Ilish (Also known as Hilsa cooked with Bengali Mustard Sauce Kasundi)
Have you tried the Muri Ghonto Recipe from Debjanir Rannachar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. On Instagram, you can use my hashtag #debjanirrannaghar, or in addition, you can tag me at @foodofdebjani.
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Pradipta says
I liked this recipe. This is one of my favorite dish based on fish. A great traditional bengali dish. I always love to have this on various occasion or without any occasion.