Muri Ghonto
- 2
- 15
- 15min
- 35min
A Bengali classic where rohu or catla fish head is fried golden in mustard oil then slow-cooked with fragrant Gobindobhog rice and potato — a dish Bengalis consider too precious to skip at any celebration.
Ingredients
Muri Ghonto
Cooking Steps
Muri Ghonto
Step 1 :
Rub the fish head with turmeric, salt and chilli powder. Marinate 15 minutes.
Step 2 :
Heat mustard oil until smoking. Fry fish head 4–5 minutes per side until deep golden. Remove and set aside.
Step 3 :
In the same oil, fry potato cubes with a pinch of turmeric until half-cooked. Remove and set aside.
Step 4 :
Add bay leaf, cumin seeds, cardamom and cinnamon to the oil. Let them splutter for 30 seconds.
Step 5 :
Add onions and fry until golden. Add ginger-garlic paste and cook for 2 minutes.
Step 6 :
Add turmeric and chilli powder. Stir 30 seconds.
Step 7 :
Add drained rice. Stir gently for 1 minute to coat in masala.
Step 8 :
Break the fish head into pieces. Add with fried potatoes and 1½ cups hot water.
Step 9 :
Cover and cook on low heat for 15 minutes until rice is done.
Step 10 :
Finish with garam masala and ghee. Serve hot with plain rice.
Shop Ingredients
Muri Ghonto
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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