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Muri Ghonto (Bengali Fish Head Curry with Rice)
Muri Ghonto (Bengali Fish Head Curry with Rice)

Before you jump to Muri Ghonto (Bengali Fish Head Curry with Rice) recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to muri ghonto (bengali fish head curry with rice) recipe. To make muri ghonto (bengali fish head curry with rice) you need 22 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Muri Ghonto (Bengali Fish Head Curry with Rice):
  1. Take 1 fish head - medium sized
  2. Get 3/4 cup gobindobhog rice (or basmati rice)
  3. Get 1 big sized potato, diced
  4. You need 1 big sized onion, finely chopped
  5. Get 5-6 green chillies, slit for middle
  6. Prepare 1 tsp ginger paste
  7. Use 1 tsp garlic paste
  8. Get 2 cinnamon sticks (dalchini)
  9. You need 5-6 green cardamom (elaichi)
  10. You need 5-6 cloves (laung)
  11. Take 2 star anise (chakra phool)
  12. Provide 2 bay leaves (tej patta)
  13. Use 2 dried red chillies
  14. Use 1/2 tsp whole cumin seeds (gota jeera/sabud jeera)
  15. You need 2 tsp turmeric powder (haldi)
  16. You need 1 tsp cumin powder (jeera)
  17. Provide 1 tsp coriander powder (dhaniya)
  18. You need 1/2 tsp red chilli powder (or as per your tolerance)
  19. Prepare 1 tsp sugar
  20. Prepare salt (according to taste)
  21. Use 1/2 tsp ghee
  22. Take 4-5 tbsp mustard oil
Steps to make Muri Ghonto (Bengali Fish Head Curry with Rice):
  1. Heat a pan and dry roast cinnamon sticks, cardamom, cloves and star anise. Remove from the pan and keep aside.
  2. Rub the fish head with turmeric powder and some salt. Fry the head properly and keep aside.
  3. Rub the potato pieces with turmeric powder and some salt. Shallow fry the pieces and keep aside.
  4. Heat ghee in a pan and shallow fry the rice adding 2 pinches of turmeric powder for 1 minute. Remove the rice from the pan and keep aside.
  5. Heat 3-4 table-spoon oil in a pan and add cumin seeds, roasted spices, dried red chillies and bay leaves. Allow the spices to splutter.
  6. Now, add the chopped onion and green chillies. Sautè until the onion turns translucent.
  7. Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and stir for a few seconds on low flame.
  8. Now, add the fish head and mix very well with the spices. Cook the head with the spices by stirring constantly until it gets crushed properly.
  9. Add the rice and potato and give a quick mix.
  10. Now, add 2 cups of warm water, mix well and cover the lid.
  11. Cook it on low to medium flame for 10 minutes or until the rice and potato get cooked well. Check the salt, if it is less, you can add now.
  12. After 10 minutes, check if it is well cooked. If not, you can add 1 cup warm water more and cook for another 5 minutes.
  13. Once the rice is well cooked and the water gets absorbed, add sugar and mix well.
  14. Turn off the flame, cover the lid and let it set for 10 minutes. Your Muri Ghonto is ready to be served now.

Don't turn up your nose, it smells nothing but heavenly and tastes more so. If you haven't sucked onto a piece of fish head and pondered on the complexities of. Muri-Ghonto, one of the most popular & traditional Bengali dish. The word 'Muri' or 'Muro' stands for head. Muri-ghonto usually taste better with large fish heads, but as we get Tilapia fish here, so I prepared it with that.

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