Muri Ghonto is one of the signature dishes from the Bengali Cuisine. This delicacy (Muri Ghonto) is prepared with Rice and Fish head (mostly Rehu Fish/ Rui Mach or Katla fish). Muri stands for Head. We mostly savor it with plain rice. Here, fish head is cooked with Gobindobhog rice and a few spices. Ghonto is a mushy form of a side. This end product is actually a great mixture of fish head, rice, and potato chunks.
Bengali’s are known for their preference for eating Rice. However, Rice is not only prepared as the main dish but there are several side dishes prepared with rice too. 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.
I remember having Muri Ghonto in marriages (mostly as part of lunch) when instead of catering Rannar thakur used to cook for the feast. The family members were responsible for the shopping. The heads of the fishes procured for the main marriage feast used be utilized either in 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 don’t prepare Muri Ghonto often in my kitchen since it’s a bit rich dish as compared to the Daal prepared with fish head. Though rich but Muri Ghonto tastes heavenly and for me, this dish is unique since it is prepared with rice but has no resemblance with Pulao or Fried Rice but it is a typical side dish.
This Muri Ghonto post was in draft for more than a month. I somehow I 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!
- Serves: 4
- Serving size: 75g
- Calories: 448
- Fat: 25.7g
- Saturated fat: 3.9g
- Carbohydrates: 49.4g
- Sugar: 7.6g
- Sodium: 722mg
- Fiber: 5.6g
- Protein: 8.1g
- Cholesterol: 10mg
- Fish Head: 1 (I have used the head of a 2.5 kg Katla Fish)
- Gobindobhog Rice: 50g (Basmati Rice can also be used)
- Potato: 3 (Medium Size)
- Onion: 2
- Tomato: 1
- Ginger Paste: 1 Tsp.
- Garlic Paste: 2 Tsp.
- Bay leaf: 2
- Cumin Seed: ½ Tsp.
- Dry Red Chili: 2
- Turmeric Powder: 1 Tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Cumin Powder/ Jeera Powder: 1 Tsp.
- Red Chili powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Mustard Oil: 6 Tbsp.
- Ghee: 1 Tsp.
- Salt: To taste
- Wash 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 odour of uncooked fish in the head.
- Strain the fish heads from the oil and keep aside for further use.
- In the same oil fry potatoes in medium flame, till those turn golden in colour 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 and cook for around 5-7 minutes in medium flame or till the onions turn golden brown in colour.
- Now add Ginger-Garlic Paste and Pureed Tomato and cook until the aroma of uncooked tomatoes goes out completely in medium flame. Add rice to the mixture and cook on medium flame for about 5 minutes. You can add little water if required.
- Add Turmeric Powder, Cumin Powder, Red Chilli powder, Sugar and Salt and cook till the oil comes out from the mixture and rice turn a bit transparent in colour.
- 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 in 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.
To serve Muri Ghonto!
Serve Muri Ghonto with Plain Rice and Bhaja Moong er Daal with a Green Chili and a small piece of Lemon!
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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**Pictures were updated in 2018.
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