Muri Ghonto
Muri ghonto is a traditional Bengali dish that mainly features fish head, fragrant Gobindobhog rice, potatoes, and a delicious mix of both whole and ground spices. It is usually made using Katla or Rohu fish head, which is slowly braised so that the rice gets the wonderful flavors of mustard oil, ghee, garam masala, and fish head pieces.
Ingredients
To marinate and fry the fish head:
- 1 fish head Katla or Rohu fish head, cut in half
- 1 tsp turmeric powder haldi
- 1 tsp salt namak
- 1 tbsp mustard oil
To make the masala paste:
- 1 piece onion medium size, roughly chopped
- 1 piece ginger half inch size, cut into small pieces
- 12 pieces garlic cloves peeled, whole
- 2 tomatoes medium size, sliced roughly
- 1 piece cinnamon 1 inch stick
- 2 pieces cloves
- 2 pieces green cardamom whole pods
To prepare the potatoes:
- 3 pieces potatoes medium size, cut into 4 pieces each
- 1 tbsp mustard oil
To cook the muri ghonto:
- 1 piece bay leaf torn in half
- 1 piece dry red chili broken in half
- ½ tsp cumin seeds jeera
- ½ cup rice Atap, Gobindobhog
- 1 piece onion small size, cut into four pieces
- Salt to taste
- 1 tsp turmeric powder
- ½ tsp cumin seed powder
- ½ tsp coriander seed powder
- ½ tsp Kashmiri red chili powder
- ¼ tsp sugar
- 3 cups water warm
- 1 tsp ghee clarified butter
- ½ tsp Shahi garam masala powder
- 6 pieces green chilies slit longitudinally from the middle
Instructions
- Marinate 1 fish head (Katla or Rohu fish head, cut in half) with 1 tsp of turmeric powder (haldi) and 1 tsp of salt (namak).
- Make a fine paste of one medium-sized onion, a piece of ginger (half inch size, cut into small pieces), 12 pieces of peeled, whole garlic cloves, 2 pieces of medium-sized tomatoes (sliced roughly), 1 piece cinnamon (1 inch stick), 2 pieces of cloves, 2 whole pods of green cardamom.
- Fry the marinated fish heads in 1 tbsp of mustard oil to a nice golden color and keep aside.
- Fry the potatoes golden brown.
- Fry 1 piece of bay leaf (torn in half), 1 piece of dry red chili (broken in half), ½ tsp of cumin seeds (jeera), ½ cup of Gobindobhog rice for a minute. Add 1 onion cut into four pieces and masala paste.
- Add salt, 1 tsp of turmeric powder, ½ tsp of cumin seed powder, ½ tsp of coriander seed powder, ½ tsp of Kashmiri red chili powder, ¼ tsp of sugar and the fried potatoes.
- Add 2 cups of warm water. Cover and cook.
- Check the doneness, add another cup of warm water and bring it to a boil, and then put in and break the fried fish heads carefully.
- Add 1 tsp of ghee or clarified butter, ½ tsp of Shahi garam masala powder and 6 pieces of green chilies.
- Your tasty and spicy homemade muri ghonto is ready.
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Notes
If you want to make this dish, you can take the fish head along with other pieces. However, if you want to make traditional "Muri" ghonto, then you can use only fish head.
Muri ghonto is an authentic dish made of Atap rice, preferably Gobindobhog rice.
Put some warm water into the masala if you see that the potatoes are sticking to the pan while frying.
Smashing the fish heads contributes to the taste and flavor of the dish.
Give the muri ghonto a rest for 5 minutes after cooking before serving. This will allow the ghee and garam masala powder flavors to fully infuse.
Nutrition Info (Estimation Only)
Nutrition Facts
Muri Ghonto
Amount per Serving
Calories
335
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
32
mg
11
%
Sodium
179
mg
8
%
Potassium
621
mg
18
%
Carbohydrates
41
g
14
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
16
g
32
%
Vitamin A
845
IU
17
%
Vitamin C
19
mg
23
%
Calcium
87
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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