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

MURI GHONTO

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.