Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, muri ghonto (bengali fish head curry with rice). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Muri Ghonto (Bengali Fish Head Curry with Rice) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Muri Ghonto (Bengali Fish Head Curry with Rice) is something that I’ve loved my whole life. They are nice and they look wonderful.

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.

To begin with this recipe, we must 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 cook it.

The ingredients needed to make Muri Ghonto (Bengali Fish Head Curry with Rice):

1. Get fish head - medium sized
2. Prepare gobindobhog rice (or basmati rice)
3. Prepare big sized potato, diced
4. Take big sized onion, finely chopped
5. Get green chillies, slit for middle
6. Get ginger paste
7. Prepare garlic paste
8. Prepare cinnamon sticks (dalchini)
9. Take green cardamom (elaichi)
10. Take (laung)
11. Make ready star anise (chakra phool)
12. Prepare bay leaves (tej patta)
13. Make ready dried red chillies
14. Get whole cumin seeds (gota jeera/sabud jeera)
15. Take turmeric powder (haldi)
16. Prepare cumin powder (jeera)
17. Take coriander powder (dhaniya)
18. Prepare red chilli powder (or as per your tolerance)
19. Prepare sugar
20. Prepare salt (according to taste)
21. Get ghee
22. Prepare 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):

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.

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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