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.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: