Muri Ghonto is one of the most loved side dishes of all time for the Bengalis. It is a classic and can be replaced by no other dish. Muri translates to fish head (rohu fish or katla fish head) and Ghonto means a mushy combination of every element in a dish.

The main ingredients of the dish include the fish head, rice, and tender chunks of potato. All this is cooked in a tomatoey gravy that has different kinds of spices in it. The recipe is an outstanding fusion of so many things resulting in something delectable and soul-filling.

It is a bit tangy, savory, and spicy. Each note of the dish hits the right tastebuds therefore making you crave more.

In the old times, Muri Ghonto used to be a part of the meals in Biye baris. However now, it can only be enjoyed at home or any other authentic Bengali restaurant. Preparing this at your place is simply a treat. Therefore, try it and take the joy of all the flavors.

Let us look through the list of ingredients and the procedure for making Muri Ghonto at home.

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Muri Ghonto Recipe (Bengali Style)

Madhushree Dutta

Recipe to make delicious Muri Ghonto at home. Simple ingredients, instructions, and equipment to cook Bengali-style Muri Ghonto easily.

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Prep Time 20

Cook Time 30

Total Time 50

Course Side Dish

Cuisine Bengali, Indian

Servings 4 servings

Equipment

1 Kadhai
1 Induction Cooktop

Ingredients

1 Katla Fish head medium to large
½ cup Govindbhog rice
2 Potatoes medium
1 Tomato medium
1 Onion medium
4 cloves Garlic paste
1 tbsp Ginger paste
2 Bay leaves
2 Dried Red Chili paste
4 Green Chili paste
1 inch Cinnamon
2 Cardamom
1 tsp Cumin seeds
1 tsp Turmeric powder
1 tsp Garam masala powder
1½ tsp Cumin powder
Mustard oil
Salt to taste
1 tsp Ghee

Instructions

Marinate the fish

First, cut the fish head into 5-6 pieces and marinate them with some salt and turmeric powder.
Keep them aside for around 10 minutes.

Prepare the veggies

Next, in a blender, put the dried red chilis, ginger, garlic, and green chilis. Make them into a fine paste and set aside.
Now, wash and chop the tomatoes and onion finely. Peel the potatoes and cut them into 2 inch cubes.

Prepare the rice

Wash the Gobindobhog rice properly and drain the excess water. Allow the rice to dry properly by spreading it on a kitchen tissue-covered plate under air.
Next, take a kadhai and heat it on medium flame. Add in some oil and let it heat until it smokes.
In the heated oil, put in the dried Gobindo bhog rice and stir it continuously until it becomes glassy. This should take around 5-6 minutes on medium flame.

Fry the fish heads

Then, take another frying pan and add some oil to it. When the oil is heated, add the marinated fish heads.
Fry the fish head pieces really well. Smash the head a bit so that they cook well and all the flavors are released.

Fry the potatoes

In the kadhai heat some oil and fry the cubed potatoes until golden brown. Keep them aside.
Add some more oil if needed in the kadhai. Then add bay leaves, cardamom, cinnamon, and cumin seeds. Keep stirring until the aromatics start to release fragrance.

Add the ginger garlic paste

Next, add in the ginger garlic and chili paste in the spices and stir well.
When the oil starts to separate, add in the onions and tomatoes. Stir everything nicely and cook them until the tomatoes and onions soften.
To this, add the turmeric powder, and cumin powder. Mix all the ingredients and smash the tomatoes with the back of the spoon.

Add the potatoes

Fry everything really well until the raw smell goes away and the color of the mix changes to brown. To this add in the fried potatoes.

Add the rice

Next, add the already fried rice into the masala, combine them nicely and then add around 1 cup of water in it.
Add salt to taste, cover the kadhai with a lid, and let the rice cook. After around 7 minutes check the rice and with that add in the fried fish head.
Cook everything until the rice is cooked to perfection. Also, do not make the consistency too watery.
Take a taste and check if all the spices are up to the mark. Then check if all the ingredients are cooked well or not.

Garnish

When you are satisfied, stir them once and spread ghee and garam masala powder. Incorporate everything well.
Turn off the gas, cover with a lid and leave it for 2 minutes.
Transfer the dish onto a plate or a bowl.

Keyword Bengali Recipe, Fish Recipes, Non Veg Recipes

There you go! The appetizing Muri Ghonto is prepared to be enjoyed. Serve it with steamed rice and some freshly sliced cucumbers. It is best when consumed like this.

The dish is simple yet flavorsome and nutritious. Make it any time you crave some and also share it with the ones close to you. All will love it for sure.

You can also cook fish head with dal or cabbage.

Happy Cooking!

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