Muri Ghonto

Muri Ghonto

The word Muri in this comes from the word 'muro / mudo' which means fish head. And 'Ghonto' usually means a mix of some things cooked together.  A very popular Bengali dish, the Muri Ghonto is also made with dals / lentils , cabbage and also with a mix of leafy and other vegetables. But the one made with rice is best loved by all. It can be called as a kind of pulao made with fish head.

Ingredients:::

Ingredients

Fish head

• A medium sized fish head (Rohu fish)
• Rice - 1 cup ( washed )
• Dry red chillies - 2 or 3
• Jeera / Cumin paste - 2 tbsp
• Ginger paste - 1 tbsp
• Haldi / Turmeric - 1 tsp
• Mustard oil - around 4 tbsp to fry the fish and 2 tbsp for the dish
• Water - 2 cups
• 1 Onion - chopped 
• Tomato - 1pc
• Bay leaves - 2
• Cinnamon - 2 or 3 pieces
• Salt to taste

Method:::

1. Marinate the fish head with turmeric powder and salt.
2. Heat 4 tbsp ( or more if the fish head is bigger ) of mustard oil in a wok or kadahi. Fry the fish head in it. 
3. Remove and break into medium sized pieces. Keep aside.
4. Heat around 2 tbsp of mustard oil in another kadahi. Add the bay leaves, the chillies and the cinnamon.
5. Then add onion, fry till the onion became golden brown.
6. Add the ginger paste, tomato and fry for a while ... but not for too long.
7. Add the jeera paste and fry some more.
8. Now add the fish pieces ( or potatoes ) and toss around for a while.
9. Add the rice, haldi powder and salt and stir well.
10. Add water, cover and cook till the rice is just done.
11. Remove from heat, give a stir to separate the rice grains, cover and keep for a few more minutes.
12. Muri Ghonto is ready, Just serve it with hot boil rice.