Muri Ghonto is a traditional Bengali food which is prepared from ages in Bengali houses. Normally, in a Bong house a whole fish comes from the market to get cook. Bengalis have a special soft corner for fishes and for them it is very important to utilize each part of the fish to prepare luscious dishes. This is the reason behind having so many delicious fish head recipes in Bengali cuisine. Muri ghonto is a very simple and easy recipe and it required very common ingredients to get prepared. Most of the ceremonies like marriage or annaprashan are incomplete without Muri Ghonto.
Ingredients:
1. Rohu or Katla fish head (Macher matha) - cut into pieces.
2. Gobindo bhog rice - 1/2 cup
3. Potatoes - 2 (cut into chunks)
4. Bay leaves - 2
5. Cardamoms - 3-4
6. Dry red chilli - 1
7. Cinnamon stick - 1
8. Cloves - 2-3
9. Cumin seeds - 1/2 tsp
10. Turmeric powder - 1 tsp
11. Red chilli powder - 1 tsp
12. Coriander powder - 1 tsp
13. Garam masala powder - 1 tsp
14. Ghee - 1 tsp
15. Salt to taste
16. Mustard oil for cooking
Process:
1. To start with, marinate the fish head pieces with turmeric powder, salt and red chilli powder. After 10 minutes, deep fry them in mustard oil.
2. For Muri Ghonto, potatoes are very important ingredients. Deep fry potato chunks separately with some salt and turmeric powder and keep aside on a separate plate.
3. In the same pan, after frying potatoes, add whole spices - cumin seeds, cloves, cardamoms, cinnamon stick, bay leaf, dry red chillies for tempering and let them crackle. Add the rice and give a nice mix. Add salt, turmeric powder, red chilli powder into the pan and mix them thoroughly. Let it cook for 3-4 minutes in medium flame.
4. Now add fried potato chunks into the pan along with powder spices - cumin powder, coriander powder and give a nice mix. Add broken fish head pieces and mix it well. Stir nicely and let it cook for 2 more minutes.
5. Add 1 cup of water and cover the pan putting it on high flame until the water simmers. Then add garam masala powder and cook till the rice is done, flame should be low now. You can add extra water if required. Once the rice is done, add ghee and give it a good mix. Serve hot with steamed rice.
Ingredients:
1. Rohu or Katla fish head (Macher matha) - cut into pieces.
2. Gobindo bhog rice - 1/2 cup
3. Potatoes - 2 (cut into chunks)
4. Bay leaves - 2
5. Cardamoms - 3-4
6. Dry red chilli - 1
7. Cinnamon stick - 1
8. Cloves - 2-3
9. Cumin seeds - 1/2 tsp
10. Turmeric powder - 1 tsp
11. Red chilli powder - 1 tsp
12. Coriander powder - 1 tsp
13. Garam masala powder - 1 tsp
14. Ghee - 1 tsp
15. Salt to taste
16. Mustard oil for cooking
Process:
1. To start with, marinate the fish head pieces with turmeric powder, salt and red chilli powder. After 10 minutes, deep fry them in mustard oil.
2. For Muri Ghonto, potatoes are very important ingredients. Deep fry potato chunks separately with some salt and turmeric powder and keep aside on a separate plate.
3. In the same pan, after frying potatoes, add whole spices - cumin seeds, cloves, cardamoms, cinnamon stick, bay leaf, dry red chillies for tempering and let them crackle. Add the rice and give a nice mix. Add salt, turmeric powder, red chilli powder into the pan and mix them thoroughly. Let it cook for 3-4 minutes in medium flame.
4. Now add fried potato chunks into the pan along with powder spices - cumin powder, coriander powder and give a nice mix. Add broken fish head pieces and mix it well. Stir nicely and let it cook for 2 more minutes.
5. Add 1 cup of water and cover the pan putting it on high flame until the water simmers. Then add garam masala powder and cook till the rice is done, flame should be low now. You can add extra water if required. Once the rice is done, add ghee and give it a good mix. Serve hot with steamed rice.
Phataphati👌
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