Description
Muri Ghonto aka Muro Ghonto is a Bengali-style mishmash prepared with fishhead, rice, and potatoes.
Ingredients
Units
Scale
- 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 Tsp. Ginger Paste
- 2 Tsp. Garlic Paste
Tempering:
- 2 Bay leaf
- 1/2 Tsp. Cumin Seed
- 2 Dry Red Chili
Spices:
- 1 Tsp. Turmeric Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Cumin Powder/ Jeera Powder
- 1 Tsp. Red Chili powder
- 1 Tbsp. Sugar
- 6 Tbsp. Mustard Oil
- 1 Tsp. Ghee
- 1 Tsp. 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 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.
- 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 1/5th.
- 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
