Muri Ghonto aka Muro Ghonto is a Bengali-style mishmash prepared with fishhead, rice, and potatoes.
- 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 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 1/3rd 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 on medium flame or till the onions turn golden brown in color.
- 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 a 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 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 1/5th.
- Switch the flame off and serve it hot with steamed rice.
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- 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