Name: Muri Ghonto (bengali Recipe Of Fish Head Cooked With Rice And Spices) Recipe
Total time: 45 min
Yield: 2
Cuisine: Bengali

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This is a very delicious bengali preparation of muri ghonto,  (meaning fish head) cooked with potatoes,  rice and spice. In bengal a special variety of rice called " gobindo bhog " is used and the dish is usually made with rohu or rui fish. I have adapted this from "bong mom's cookbook " . The original recipe has very little rice but i have used a little more quantity to make it like a pulao.

How to make Muri Ghonto (bengali Recipe Of Fish Head Cooked With Rice And Spices) Recipe

Shobha Keshwani

Crawler

Bengali

<p>This is a very delicious bengali preparation of muri ghonto,  (meaning fish head) cooked with potatoes,  rice and spice. In bengal a special variety of rice called " gobindo bhog " is used and the dish is usually made with rohu or rui fish. I have adapted this from "bong mom's cookbook " . The original recipe has very little rice but i have used a little more quantity to make it like a pulao.</p>

Fish head

Rice

Potatoes

onions .. medium sized

Green chillies

ginger

Bay leaf

cinnamon ... " piece

Green cardamoms

Black cardamom

Cloves

turmeric powder

Red chilli powder

Garam masalaa

Salt

oil .. as needed

Desi ghee / clarified butter

Corainder leaves .. to garnish

Wash the fish head and marinate it with salt and turmeric powder

step 1

Peel the potato and cut into cubes.  keep them in salted water until you fry them. . 

step 2

Heat oil in a flat and thick bottomed pan.  fry the fish head turning sides until it is done. 

step 3

Try to break it into smaller pieces. During this process. 

step 4

step 5

In the same oil fry the potato cubes until almost done. 
remove them and set aside

step 6

Reduce the flame and add the whole spices and let them fry until you get a nice aroma. . 

step 7

Now add the grated ginger,  green chillies and onion to the pan and saute until it is light brown in colour. . 

step 8

Now tip in the washed and soaked rice and the spice powders.  add the salt carefully as the fish head and potatoes already have salt.  saute for a minute. 

step 9

Add 2 cups of water (a little more if you want a softer consistency) and bring to a boil.  reduce the flame and when rice is half done add the fish pieces. 

step 10

Tip in the potatoes and cook on low flame until the rice is done. 
spoon the ghee at this stage.  garnish with coriander leaves and serve hot. 

step 11

Better Butter