- Wash the fish heads thoroughly with clean water. Spread salt and turmeric on it and then fry it for approximately 15 minutes till it becomes brown. Then remove it from the flame and keep it aside.
- Wash the rice and drain water. Keep it aside for sometime.
- Fry the potatoes and keep them aside.
- Now, temper the hot oil with the bay leaves, cardamom and cinnamon.
- Now add the onion and ginger garlic paste and fry on high heat till it turns a little brownish. Next, add turmeric powder, red chili powder, cumin powder, a little sugar and salt to taste. Stir cook it well on medium flame till oil starts separating.
- Now, add the fried potatoes, chopped tomatoes and rice, mix it well with the spice mixture for a couple of minutes. Add the fried fish head and mix it well with all the ingredients. Break the fish head in to numerous pieces during the process.
- Now add 2 ½ cups of water and cover cook on medium flame till the rice and potatoes are done and all the water evaporates.
- Pour some Ghee and sprinkle a little Garam masala powder before removing it from flame.
Monday, February 11, 2013
Muri Ghonto (Most Popular Bengali Fish Recipe)
Rui (Rohu) and Katla… two famous fresh water fishes are extensively used by Bengalis in a variety of dishes. Muri Ghonto is one of the most popular and traditional Bengali recipes that is prepared using the head portion of fish and rice. I personally do not like fish but my husband is a true bong and simply can’t live without it. It is only because of him that I cook fish at home and fortunately he loves them.
Last weekend I thought of buying some prawns but saw this very fresh Katla being sold in the market. I immediately bought one fish and got it home. I knew I could prepare a simple fish curry or Fish Kalia (macher kalia) or any other recipe but with its head… Muri Ghonto was the most expected delicacy that my husband would like me to make. And yes… I did prepare Muri Ghonto for dinner… so here is the recipe…
1 Katla fish head
1 medium sized potato cut into cubes
1/3 cup atop Rice (Basmati or gobindo bhog rice)
1 medium sized onion (grind to paste)
1 tomato, chopped
1 or 2 slit green chilies
Red chili powder
Salt to taste
2 bay leaves
2 cardamom, ½ inch cinnamon
Garam masala powder
Oil for cooking
You can savor your Muri Ghonto with rice or chapati.