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Muri Ghonto | Bengali Fish Head and Rice Mishmash Muro Ghonto Recipe

Muri Ghonto is one of the signature dishes from the Bengali Cuisine. We cook it with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish). Muri stands for Head. We mostly savor it with plain rice. Ghonto is a mushy sidedish. Both Niramis aka veg Ghonto as well as Aamish aka Non-veg ghonto are popular. Muri Ghonto needless to say is a non-veg ghonto. This end product is actually a great amalgamation of fish head, rice, and potato chunks. We call this Muro Ghonto as well.

  • Prep time:
  • 30mins
  • cook time:
  • 30mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Tags

  • #contest161
  • #RegionalDishes
Ingredients

Ingredients For Muri Ghonto | Bengali Fish Head and Rice Mishmash Muro Ghonto Recipe

Methods
  • 1. 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.
  • 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 them aside for further use.
  • 7. In the same oil, fry potatoes in medium flame, till those turn golden in color in at least â…“rd cooked remove them from the oil.
  • 8. Now temper the Oil with Dry red chilies, bay leaves, and cumin seeds, and add chopped onions.
  • 9. Cook for around 5-7 minutes on medium flame or till the onions turn golden brown in color.
  • 10. Now add ginger-garlic paste and pureed tomato as well.
  • 11. 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.
  • 12. Add turmeric powder, cumin powder, red chilli powder, sugar, and also Salt
  • 13. Cook till the oil comes out from the mixture and rice turns a bit transparent in color.
  • 14. Break the fried Fish head into small pieces and add those in the pan along with the fried potatoes.
  • 15. 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.
  • 16. Add bengali garam masala powder and ghee to the Muri Ghonto.
  • 17. Mix properly and then switch the flame off when the Water content reduced to â…•th.
  • 18. Switch the flame off and serve it hot with steamed rice.

Products used in Recipe

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