Muri Ghonto | Bengali Fishhead and Rice Mishmash
 
Prep time
Cook time
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Muri Ghonto is a Bengali style mishmash prepared with fishhead, rice, and potatoes.
Author:
Recipe type: Side Dish
Cuisine: Bengali
Serves: 4
Ingredients
  • 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.
Tempering:
  • Bay leaf: 2
  • Cumin Seed: ½ Tsp.
  • Dry Red Chili: 2
Spices:
  • 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
Instructions
  1. 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.
  2. Wash Rice properly and keep that aside too.
  3. Cut Potatoes into small cubes; Chop Onion finely and make a puree of Tomato.
  4. 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.
  5. There shouldn't be any odor of uncooked fish in the head.
  6. Strain the fish heads from the oil and keep aside for further use.
  7. 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.
  8. 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 color.
  9. 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.
  10. 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 color.
  11. Break the fried Fish head into small pieces and add those in the pan along with the fried potatoes.
  12. 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.
  13. Add Bengali Garam Masala Powder and Ghee to the Muri Ghonto.
  14. Mix properly and then switch the flame off when the Water content reduced to ⅕th.
  15. Switch the flame off and serve it hot with steamed rice.
Nutrition Information
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
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2015/03/muri-ghonto/