Name: MURI GHONTO ( Bengali Recipe of fish head cooked with rice and spices ) recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Fish head ... 1; Rice ..... 1 cup; Potatoes . 1 (cut into cubes); Onions .. 2 medium sized (chopped finely); Green chillies .. 1-2; Ginger ... 1 tbsp (grated); Bay leaf ... 1; Cinnamon stick ... 1" piece; Green cardamoms .. 3-4; Black cardamom ... 1; Cloves .. 3-4; Turmeric powder ... 1/2 tsp; Red chilli powder ... 1/4 tsp; Garam masalaa ... 1 tsp; Salt .. to taste; Oil .. as needed; Desi ghee / clarified butter .. 1 tbsp; Corainder leaves .. to garnish

ABOUT MURI GHONTO ( Bengali Recipe of fish head cooked with rice and spices ) RECIPE

This is a very delicious Bengali preparation of Muri Ghonto, (meaning fish head ) cooked with potatoes, rice and spice. In Bengal a special variety of rice called " Gobindo Bhog " is used and the dish is usually made with Rohu or Rui Fish.I have adapted this from "Bong Mom's CookBook " . The original recipe has very little rice but I have used a little more quantity to make it like a pulao.

Ingredients Serving: 2

Fish head ... 1
Rice ..... 1 cup
Potatoes . 1 (cut into cubes)
Onions .. 2 medium sized (chopped finely)
Green chillies .. 1-2
Ginger ... 1 tbsp (grated)
Bay leaf ... 1
Cinnamon stick ... 1" piece
Green cardamoms .. 3-4
Black cardamom ... 1
Cloves .. 3-4
Turmeric powder ... 1/2 tsp
Red chilli powder ... 1/4 tsp
Garam masalaa ... 1 tsp
Salt .. to taste
Oil .. as needed
Desi ghee / clarified butter .. 1 tbsp
Corainder leaves .. to garnish

Instructions

Wash the fish head and marinate it with salt and turmeric powder
Peel the potato and cut into cubes. Keep them in salted water until you fry them..
Heat oil in a flat and thick bottomed pan. Fry the fish head turning sides until it is done.
Try to break it into smaller pieces.during this process.
Remove it and set aside
In the same oil fry the potato cubes until almost done. Remove them and set aside
Reduce the flame and add the whole spices and let them fry until you get a nice aroma..
Now add the grated ginger, green chillies and onion to the pan and saute until it is light brown in colour..
Now tip in the washed and soaked rice and the spice powders. Add the salt carefully as the fish head and potatoes already have salt. Saute for a minute.
Add 2 cups of water ( a little more if you want a softer consistency ) and bring to a boil. Reduce the flame and when rice is half done add the fish pieces.
Tip in the potatoes and cook on low flame until the rice is done. Spoon the ghee at this stage. Garnish with coriander leaves and serve hot.

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