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
