Muri ghonto Recipe

Cooking Directions

• STEP 1.Clean and marinate the fish head with turmeric powder and salt.
• STEP 2.Heat oil in a pan and fry the fish head until golden brown. Remove and set aside.
• STEP 3.In the same pan, add chopped onions, ginger, and garlic. Saute until golden brown.
• STEP 4.Add spices like cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
• STEP 5.Add soaked rice and fry for a few minutes. Then add water and bring it to a boil.
• STEP 6.Cover and cook until the rice is cooked and the flavors are well blended.
• STEP 7.Finally, add the fried fish head and gently mix it with the rice. Cook for a few more minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with a side of vegetables or lentils.

Cooking Tips

• Make sure to clean the fish head thoroughly before marinating.
• You can use any variety of fish head for this dish, such as Rohu or Katla.
• Soak the rice for at least 30 minutes before cooking to ensure even cooking.
• Adjust the spice levels according to your taste preferences.
• You can also add vegetables like potatoes or peas to enhance the flavor and texture of the dish.

Storage and Serving

• Muri Ghonto is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on the stovetop before serving.
• Serve Muri Ghonto as a main course with steamed rice or roti.