Muri Ghonto | Traditional Bengali Fish Head Curry

-



Muri Ghonto is a traditional Bengali dish which is almost cooked in every Bengali house for any special occasion or for any special meal. Its a unique rich combination of Gobindobhog rice(A special aromatic short grain rice available in Bengal), cubed potato and fish head with aroma of Bengali spices, Mustard oil & Desi Ghee(clarified butter). But if you don't have this rice, you can use any aromatic rice like Basmati rice. I have learnt this recipe from my mother. Being a Bengali, I think I should share this treasure Bengali recipe with the rest of the world.
So, Lets go to the recipe.

 Preparation Time : 15 minutes

Cook Time       : 1 Hour

Serves            : 6 people

Ingredients

  • Gobindo Bhog Rice(Short Grain Aromatic Rice)- 1 cup
  • Rohu fish head(cut into pieces)- 1 large
  • Potato(Peeled & cubed)- 3 medium
  • Onion(peeled & chopped)- 1 large
  • Tomato(chopped)- 1 medium
  • Green chilli (slit)- 4 whole
  • Ginger paste- 1 tablespoon
  • Garlic paste- 1 tablespoon
  • Salt to taste
  • Mustard oil- 1/3 cup
  • Turmeric powder- 1/2 teaspoon(for fish head marination) + 1 teaspoon (for cooking)
  • Red chilli powder- 1 teaspoon
  • Cumin powder- 2 teaspoon
  • Whole Spices,
    • Green Cardamom- 8~10 pods
    • Cinnamon stick- 3 pieces
    • Dry Red Chilli- 1 piece
    • Clove- 6 pieces
    • Bay leaf- 2 pieces
    • Cumin Seeds- 1/2 teaspoon
  • Bengali Garam masala Powder- 1 teaspoon
  • Sugar- 2 teaspoon
  • Ghee- 1 teaspoon

How to Make:

  1. Wash the rice with normal running water. Then drain the excess water & keep aside.
  2. Marinate the fish with salt and turmeric powder. Keep aside.
  3. Now take a deep pan and heat oil.
  4. Add potato cube and fry until it gets golden.
  5. Once done, take out from oil. Keep aside.
  6. Add marinated fish head in leftover oil to fry.
  7. When one side is done, flip the fish to fry from other side. 
  8. Fry the fish until golden & then take out from oil and keep aside.
  9. Add all whole spices and let it fry until nice aroma comes out.
  10. Then add onion and fry until it gets golden.
  11. Now add garlic paste followed by ginger paste.
  12. Fry until its raw flavour is gone.
  13. Add washed rice and saute for 4-5 minutes.
  14. Add green chilli slit(2 whole) followed by chopped tomato and saute until it gets bit soft.
  15. Season with salt as per taste.
  16. Its time to add all powder spices(turmeric powder, red chilli powder, cumin powder)except garam masala.
  17. Add required amount of hot water and cover it to cook in medium heat for 10 minutes.
  18. Then add all the fried fish head into the pan and stir lightly.
  19. Again cover and cook for 10 minutes in low heat.
  20. After that, add all fried potato followed by little hot water to get it bit gravy.[See My Tip]
  21. Cover and allow to cook for 7 minutes in low heat.
  22. Then add leftover green chilli slit.
  23. Finally add garam masala, ghee and sugar. Give a good stir & turn off the flame.
  24. Cover and let it rest for 5 minutes.
  25. Serve it hot with steamed rice.

My Tip: 

  • Traditionally, Gobindobhog rice is used here. But if you don't have this rice, you can use any aromatic rice like Basmati rice.
  • I have added little hot water again (2nd time) to make the dish bit gravy. Otherwise its texture will get dry & separated like Pulao/Pilaf which is not desired for it. Here Rice should be neither separated nor mashy. So water should be added very carefully.

Follow Me on:

      Google+  

Comments

Post a Comment

Popular posts from this blog

Aam Tel (Sun Dried Raw Mango Pickle in oil)

-
Image
This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun  dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" ( Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil. Lets go to the recipe. Preparation Time   :   15  minutes Cook Time          :  7  minutes Serves              :  30  people Ingredients: Raw Mango- 2 pieces(300 gram) For marinate the raw mango, Salt to taste Turmeric powder- 1/2 teaspoon Mustard oil- 1 cup Whole spices for tempering the oil, Coriander seeds(lightly crushed)- 1 tablespoon Dr...
Read more

Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

-
Image
" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this . Lets, go to the recipe. Preparation Time   :   10  minutes Cook Time          :  6  minutes each Serves              :  4  people Ingredients: Minced Chicken-...
Read more

Christmas Cake (Part-1): Dry Fruits Soaking in Rum

-
Image
Its the time to soak dry fruit in alcohol(dark Rum/ whisky/ Brandy/ red wine). Traditionally, dry fruit should be soaked 3 months before the Christmas. But at least 1 month soak is very necessary to make dry fruit juicy. In classic Christmas cake, juicy dry fruits are the main ingredients. Here you can use any dry fruits whatever you get. Other ingredients like flour is just used to bind dry fruits and nuts. My Christmas celebration can't be complete without traditional Christmas cake. We will bake the cake in next month at least a week before from Christmas. After baking, the last step is feeding the cake. It is very important to allow the cake to be matured by feeding with alcohol. After baking some tiny wholes will be made with a skewer to feed the cake. Brush the cake with alcohol twice in a week after baking. Here I am using Rum to soak the fruit and will do the feeding after baking the cake with Rum. If you don't want to use alcohol, instead of this you can use ora...
Read more