Muri Ghonto | Traditional Bengali Fish Head Curry

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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.

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