Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, muri ghonto (bengali fish head curry with rice). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Muri Ghonto or A Dry Rice Dish With #Fish Head is an Authentic Bengali dish, prepared with rice and pre- fried fish-head where both are cooked together. I created this video for Non vegetarian people. Bengali muri ghonto recipe is spicy dish, which has a very good combination of aromatic spices, fish head and flavored rice goes very well with Basmati rice.
Muri Ghonto (Bengali Fish Head Curry with Rice) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Muri Ghonto (Bengali Fish Head Curry with Rice) is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have muri ghonto (bengali fish head curry with rice) using 22 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Muri Ghonto (Bengali Fish Head Curry with Rice):
- Prepare fish head - medium sized
- Take gobindobhog rice (or basmati rice)
- Prepare big sized potato, diced
- Prepare big sized onion, finely chopped
- Prepare green chillies, slit for middle
- Make ready ginger paste
- Make ready garlic paste
- Get cinnamon sticks (dalchini)
- Make ready green cardamom (elaichi)
- Get (laung)
- Take star anise (chakra phool)
- Prepare bay leaves (tej patta)
- Get dried red chillies
- Make ready whole cumin seeds (gota jeera/sabud jeera)
- Make ready turmeric powder (haldi)
- Take cumin powder (jeera)
- Take coriander powder (dhaniya)
- Make ready red chilli powder (or as per your tolerance)
- Make ready sugar
- Get salt (according to taste)
- Prepare ghee
- Make ready mustard oil
Bengali Fish Head and Rice Mishmash. Muri Ghonto is one of the signature dishes from the Bengali Cuisine. This is prepared with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish). Serve hot with hot steamed rice.
Steps to make Muri Ghonto (Bengali Fish Head Curry with Rice):
- Heat a pan and dry roast cinnamon sticks, cardamom, cloves and star anise. Remove from the pan and keep aside.
- Rub the fish head with turmeric powder and some salt. Fry the head properly and keep aside.
- Rub the potato pieces with turmeric powder and some salt. Shallow fry the pieces and keep aside.
- 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.
- 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.
- Now, add the chopped onion and green chillies. Sautè until the onion turns translucent.
- Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and stir for a few seconds on low flame.
- 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.
- Add the rice and potato and give a quick mix.
- Now, add 2 cups of warm water, mix well and cover the lid.
- 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.
- 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.
- Once the rice is well cooked and the water gets absorbed, add sugar and mix well.
- Turn off the flame, cover the lid and let it set for 10 minutes. Your Muri Ghonto is ready to be served now.
Home » Recipes » Muri Ghonto. How to make Muri Ghonto -. A popular Bengali dish - fish cooked in mustard oil with other masalas. Memories of Muri Ghonto date back to my school summer vacations. We used to visit our maternal It's a delicacy with rice and the right spices and obviously Fish head (bengalis savor every part of fish).
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