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Ingredient
Muri Ghonto
Introduce
Chef :
ayndrila duttaMuri Ghonto
Muri Ghonto is one of the signature dishes from the Bengali Cuisine. We cook it with Rice and Fish head (mostly Rohu Fish/ Rui Mach or Katla fish). Muri stands for Head. We mostly savor it with plain rice. Ghonto is a mushy side dish. It is a basic fish head fried and cooked with rice along with a melange of spices which gives it scrumptious flavors.
Ingredient
Food ration :
3 peopleCooking time :
30 minutes
1 cup
Gobindo bhog Rice
1 tbsp
ginger-garlic paste
1/2 tsp
turmeric powder
1 tsp
red chilli powder
3-4 Tbsp
ghee
3 tsp
mustard oil
1 tsp
Garam Masala Powder
1 tsp
salt
1 tsp
cumin seeds
1
bay leaf
1 tsp
cumin powder
1/4 cup
pureed tomato
1/2 tsp
sugar
Cooking instructions
* Step 1
Wash the Potato and chop the onions. Peel the potato and cut into cubes and fry and keep aside
* Step 2
Smear the fish head after wash with turmeric powder and salt and in a pan in heated mustard oil fry the fish heads. Set aside
* Step 3
Wash the rice and drain. Spread the rice on a plate
* Step 4
In a wok heat oil & ghee, add dry red chili, cumin seeds, bay leaf and add chopped onions and fry till brown in colour. Add potatoes and then water to make a slurry. Add rice and fry till slightly brown but keep stirring so that it doesn’t burn in the bottom.
* Step 5
Add ginger-garlic paste, tomato puree, turmeric powder and red chilli powder. Stir and add salt and sugar to taste. Break the fish heads and add to the rice. Stir very well.
* Step 6
Add enough water so that rice would be cooked and potatoes too. The water should be absorbed. Cover but keep stirring in between.
* Step 7
Finally add garam masala powder and little ghee. Serve hot.
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