Muri ghonto with purti kachi ghani

Muri Ghonto is one of the signature dishes of Bengali Cuisine. We cook it with Rice and Fishhead  (mostly Rehu or Katla fish). Muri stands for Head.  We mostly savor it with plain rice. Ghonto is a mushy-side dish. Both Niramis aka veg Ghonto as well as Aamish aka Non-veg ghonto are popular. Muri Ghonto needless to say is a non-veg ghonto. This end product is actually a great amalgamation of fish head, rice, and potato chunks. We call this Muro Ghonto as well.

 

INGREDIENTS

 

• 1 Fish Head
  •50g Gobindobhog Rice
  •3 Potato (Medium Size)
  •2 Onion
  •1 Tomato
  •1 Tsp. Ginger & Garlic Paste

 

Tempering:

• •2 Bay leaf
  •½ Tsp. Cumin Seed
  •2 Dry Red Chili

 

Spices:

• •1 Tsp. Turmeric Powder
  •1 Tsp. Bengali Garam Masala Powder
  •1 Tsp. Cumin Powder/ Jeera Powder
  •1 Tsp. Red Chili powder
  •1 Tbsp. Sugar
  •6 Tbsp. Purti Kachi Ghani Mustard Oil
  •1 Tsp. Ghee
  •1 Tsp. Salt or To taste

 

How to prepare Muri Ghonto

1. Wash the Fish head thoroughly and cut it into two halves and rub some turmeric powder and salt to the fish head and keep the pieces aside.

2. Cut Potatoes into small cubes; Chop Onion finely and make a puree of Tomato.

3. Take Purti Kachi Ghani Mustard Oil in a Deep Pan (preferably a non-stick Pan) and fry the fish head from both sides in medium flame for around 5-7 minutes till the fish head turns brownish in colour.

4. There shouldn’t be any odour of uncooked fish in the head.

5. Strain the fish heads from the oil and keep them aside for further use.

6. In the same oil fry potatoes in medium flame, till they turn golden in colour in at least ⅓rd cooked remove them from the oil.

7. Now temper the Oil with Dry Red Chilies, Bay leaves, and Cumin seeds, and add chopped onions.

8. Cook for around 5-7 minutes on medium flame or till the onions turn golden brown in colour.

9. Now add Ginger-Garlic Paste and Tomato as well.

10. Cook until the aroma of uncooked tomatoes goes out completely on medium flame. Add rice to the mixture and cook on a medium flame for about 5 minutes. You can add little water if required.

11. Add Turmeric Powder, Cumin Powder, Red Chilli powder, Sugar, and also Salt

12. Cook till the oil comes out from the mixture and the rice turns a bit transparent in colour.

13. Break the fried Fish head into small pieces and add those to the pan along with the fried potatoes.

14. Add 2 Cups of Water and cover the pan with a lid and cook for around 15 minutes on low flame or till rice and potatoes are cooked completely.

15. Add Bengali Garam Masala Powder and Ghee to the Muri Ghonto.

16. Mix properly and then switch the flame off when the Water content is reduced to ⅕th.

17. Switch the flame off and serve it hot with steamed rice.