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