Muri Ghonto is one of the signature dishes from the Bengali Cuisine. We cook it with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish). Muri stands for Head. We mostly savor it with plain rice. Ghonto is a mushy sidedish. Both Niramis aka veg Ghonto as well as Aamish aka Non-veg ghonto are popular. Muri Ghonto needless to say is a non-veg ghonto. This end product is actually a great amalgamation of fish head, rice, and potato chunks. We call this Muro Ghonto as well.
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A Bengali side dish prepared with rice!
Bengali’s are known for their preference for eating Rice. However, we not only use rice to cook main dishes or desserts. We cook side dishes with rice as well. Muri Ghonto is one such dish prepared with rice and is a side dish but not a main. I personally find the way rice is used in making Muri Ghonto really interesting.
My Muro Ghonto memories!
I remember having Muri Ghonto in marriages (mostly as part of lunch). Back in 90s Rannar thakur used to cook for the feast. The family members were responsible for shopping. The heads of the fishes procured for the main marriage feast used be utilized either in the form of Muri Ghonto, or Chanchra or Macher Matha diye Daal. I don't much of this now as part of the "biye barir sokaler khabar".
We mostly buy whole fish in Gurgaon and as a result available with the fish head every time and I ended with preparing with the “Macher Matha Diye Moong Daal” or Moong Daal with the Fish Heads. I do not cook Muri Ghonto regularly at home. Though rich but Muri Ghonto tastes heavenly.
This Muri Ghonto post was in draft for more than a month. I somehow forgot to post it! Today, I was checking my picture folder for a suitable picture for a food photography course that I am doing presently and found a folder full of pictures of “Muri Ghonto”. Needless to say, I decided to up the post today on Debjanir Rannahar!
Here's how I make Muri Ghonto at Debjanir Rannaghar!
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Muri Ghonto | Bengali Fishhead and Rice Mishmash
- Total Time: 45 mins
- Yield: 4 servings 1x
Description
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)
- 50g 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 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 non-stick Pan) and fry fish head from both the side 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 those 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 Pureed Tomato as well.
- Cook until the aroma of uncooked tomatoes goes out completely in 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 rice turns a bit transparent in color.
- Break the fried Fish head into small pieces and add those in 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 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 reduced to ⅕th.
- Switch the flame off and serve it hot with steamed rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 75g
- Calories: 448
- Sugar: 7.6g
- Sodium: 722mg
- Fat: 25.7g
- Saturated Fat: 3.9g
- Carbohydrates: 49.4g
- Fiber: 5.6g
- Protein: 8.1g
- Cholesterol: 10mg
Keywords: Muri ghonto recipe, muro ghonto recipe, debjanir rannaghar
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 on dolonchttrj@gmail.com. On Instagram you can use my hashtag #debjanirrannaghar or you, in addition, you can tag me at @foodofdebjani.
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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.