MURIGHONTO

MuriGhonto is a signature dish in Bengali cuisine which originated in the land of rivers during the early days of the ancient trade routes. It is a spicy fish head stew cooked with gobindobhog rice and slowly braised in a melange of spices and aromatics. The word 'Muri' stands for the fish head and 'Ghonto' means mushy curry. A perfect side dish with piping hot steamed rice. Muri ghonto itself is a very flavoured dish and you really don't need anything else along with this combo. Usually people use the body of a fish for consumption and throw away its head, but the reality is that the head of the fish is much more nutritious than the body of the fish. A fish head is rich in vitamins, minerals and healthy fats. 

Ingredients:

• Fish head of rohu or katla (cut into two pieces) 
• Gobindo bhog rice - 1/2 cup (washed and drained)
• Onions - 2 (finely chopped)
• Tomato - 1 (chopped)
• Ginger paste - 1 tsp
• Mustard oil - 2 tsp 
• Green chillies - 4-5
• Clove
• Cardamom
• Cinnamon
• Bay leaf
• Turmeric powder - 1/2 tsp 
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri Red chilli powder - 1/2 tsp
• Salt to taste
• Dry red chilli - 2 
• Garam masala powder - 1/2 tsp
• Potatoes - 2-3 - cut into halves (optional) 
• Ghee - 1 tsp

Process:

1. Marinate the fish heads with salt and turmeric powder. Heat oil in a frying pan and fry the heads (both the sides) until golden brown. Keep aside.

2. In the same oil, add the potatoes with salt and turmeric and fry until golden brown. Keep aside.

3. Now, in a heavy bottom kadhai, add a little oil and add the soaked rice and roast till it turns to light brown. Keep aside.

4. Add little more oil in the same kadhai, and temper with bay leaf, cinnamon, cardamom and clove. Stir for a minute and allow them to release the aroma. Now add onion paste and ginger paste. Saute for 2-3 minutes and add tomatoes. Add all the powder spices and give it a good mix. Continue to cook till oil starts to separate from the masala. 

5. Add fried gobindo bhog rice, fried potatoes and green chillies. Mix gently and cook for further 5-6 minutes on low medium heat. Add half a cup of hot water. Cover with a lid and continue to cook till the rice is done.

6. Once the rice is done, add fish heads and continue to cook for 2 more minutes. Lastly add  ghee and garam masala powder. Serve hot.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Macher Matha diye Moong Dal || Bengali special Moong Dal recipe with Fish Head

Macher matha diye moong dal or moong dal cooked with fish head. This is an exciting proposition altogether and a very popular recipe amongst we bongs. We are always tend to have more non veg dishes, and hence we keep on experimenting with non veg items with veggies, dal etc. Whenever we buy fish, we always make sure to get the big size fish so that the "Fish head" can be engineered for effective use, be it Murighonto or Macher matha diye Moong Dal. This is a simple recipe where we use onions, garlics, ginger garam masala to make this is rich one. the flavor from the fish head and the thick consistency of the dal makes it a complete dish. You don't need anything else in the menu if you have this awesome dal with steamed rice. 

Ingredients

1. Fish head - I have used Basa fish head / you can use Rohu or anything that is available
2. Moong Dal - 1/2 cup
3. Onion - finely chopped - 1
4. Bay leaf - 1
5. Cumin seeds - 1/2 tsp
6. Cloves - 2
7. Green cardamom - 2-3
8. Ginger garlic paste 1 tsp
9. Tomatoes - 1 big chopped
10. Cumin powder 1/2 tsp
11. Turmeric powder - 1 tsp
12. Coriander powder - 1/2 tsp
13. Mustard oil - 2 tsp
14. Green chillies - 2-3 (as per your taste buds)
15. Salt to taste

Process

1. Wash and clean the fish head properly and let it dry. Rub turmeric powder and little bit of salt on the fish head and keep aside.

2. Add oil in a frying pan  and one the oil is hot, fry the fish heads at medium heat so that they doesn't burn but cooks well inside. Keep aside once done.

3. In a separate pan, dry roast moong dal till it gives fragrance, just lightly dry roast and then wash and drain the water.

4. Cook the dal with 2 cups of water and little bit of turmeric powder and salt. 

5. Now, in the frying pan (the same pan can be used in which fish heads were fried) first add little oil, bay leaf, cumin seeds, cardamom and cloves. When they starts to splutter add onion and saute them for 2-3 minutes. Add ginger garlic paste and chopped tomatoes. Mix everything nicely and then add powder spices (cumin coriander and red chilli). Fry till the raw smell goes off and oil starts to release from the side.

6. Now add the pressure cooked dal and add some more water to get the desired consistency, if required. 

7. Break the fish head into pieces and add to the boiling dal. Let it cook for another 5-7 minutes till the fish head becomes soft. In the meanwhile, check the salt and seasoning and add salt if required. 

8. Once the dal is ready, drizzle some ghee and turn off the flame. Serve hot with steamed rice.