Muri Ghonto – A traditional Bengali delicacy

Muri Ghonto – Fish head curry is a traditional, typical Bengali delicacy. Many would squirm with the idea of eating fish head but we Bengalis take no offence to that and continue to prepare and relish this dish with much gusto. The choice of fish here would primarily be Rohu or Katla fish head, preferably of a good size, that adds to the taste. Now every household would have their own recipe for this, what I am sharing here is what my grandmother and mother made for me and the family. To be honest I am not so much a fish person but Muri Ghonto is something I always enjoy. The addition of raw rice to the dish which cooks in the gravy is pretty unique too. Some even add Chira/chiwda/poha instead of rice but I usually stick to rice.

fish head curry 2

 

It is a semi dry,spicy gravy dish that pairs up beautifully with some hot rice. For people who love fish and have no inhibitions, I would suggest you definitely make this once. You will love it, I can guarantee.

fish head curry

Muri Ghonto - A traditional Bengali delicacy
Author: 
Recipe type: Indian
Cuisine: Bengali
 
Fish head cooked in a spicy concoction of rice and spices.
Ingredients
  • Fish head / Macher matha - 1 medium sized, cut into half. Pereferably of rohu or katla fish.
  • Onion - 1 large - finely sliced
  • Ginger - garlic paste - 1 tbsp.
  • Raw rice - 2 tbsp. - washed and soaked in water
  • Potato - 1 medium - cubed
  • Turmeric powder - 1 tsp + 1 tsp
  • Chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Garam masala - 1 tsp
  • Green chillies - 4-5 slit
  • Bat leaf - 2 nos
  • Salt - to taste
  • Mustard oil - 2 tbsp. + 2 tbsp.
Instructions
  1. Wash and clean the fish head properly. Smear with some turmeric powder and salt and fry till browned in mustard oil. Keep aside.
  2. Discard the oil in which the fish head is fried.
  3. In another pan, head 2 tbsp. mustard oil , add the bay leaf .
  4. Next add the ginger- garlic paste and sauté till fragrant.
  5. Next fry the sliced onions till lightly brown.
  6. Add the potatoes.
  7. Now add the dry spices - turmeric,chilli powder, cumin powder, salt and the soaked rice.
  8. Fry the spices but make sure they don't burn. Add a little water if required.
  9. Add 1/1/2 cup of warm water, cover and let it cook for 10- 12 mins.
  10. By now the rice and the potatoes would have cooked and the water dried up considerably.
  11. Lastly add the fried fish head, garam masala and the slit green chillies.
  12. Check seasoning.
  13. Let it simmer for a minute.
  14. Remove from heat and serve with hot rice.
 

Spicy Tomato Chutney

Various kinds of chutneys and condiments form an integral part of our meal plan. While earlier I would pick them up off the shelves , now I like to make some at home. Home made condiments and chutneys, sans the load of preservatives make for a fresh and healthy accompaniment to any meal. Like I made this very Spicy Tomato Chutney. We Bengalis love our sweet tomato chutney , that is a match made in heaven along with polao – mangsho – a celebration staple. I mean my birthday lunches would not be complete without this combo while growing up. And till date nobody makes Polao like Maa does! The one that I made here is a spicy version quite unlike the sweet one  and goes well with a simple meal of dal –  chawal. It goes extremely well with cheese and crackers or even some crudités. A perfect party appetizer I would say.

chutney

 

These beautiful jars that you see in the picture above are a gift from Better Butter. Well now if you still haven’t heard of them , let me tell u a bit. Better Butter is a one stop platform for food lovers – be it people who love to cook, or people who love to eat and food bloggers , its an extensive website comprising of recipes that have been tried and tested and then shared by people all across. I was approached by them to be a part of this initiative and I was only too happy to accept. It only meant that my scope of sharing  my love for food to extend.Its a great way to learn and share for me.

chutney 3

Thank you Better Butter once again for these thoughtful gifts, they are perfect to store my home made chutneys and condiments. You can find them on Facebook  here . The pineapple relish recipe is something like a family recipe that I make often can be found here

tomato chutney

Spicy Tomato Chutney
Author: 
Recipe type: Condiments
Cuisine: Indian
 
A spicy chutney to complement everyday meal.
Ingredients
  • Tomatoes - 6 large - roughly chopped
  • Coriander leaves - a bunch - chopped
  • Dried red chillies - 6-8 - adjust acc to taste
  • Mustard seeds - 1 tbsp.
  • Onions - 1 large - roughly chopped
  • Garlic cloves - 4-5 cloves - pounded
  • Olive oil - 2 tbsp.
  • Salt - to taste
  • Sugar - 1 tsp
Instructions
  1. In a pan, heat the olive oil, splutter the mustard seeds, sauté the garlic and onion till transluscent.
  2. Tip in the chopped tomatoes and coriander.
  3. Add the dried red chillies, salt and sugar.
  4. Cover the pan and let it cook till everything is mushy.
  5. Remove from heat and let it cool.
  6. Grind into a coarse paste and store in a glass jar.
  7. This stays well in the fridge for almost a month.