Name: Fish head curry rice ( muri ghonto) recipe by Susmita Mitra at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Gobindobhog rice 1 cup; Fish head 2; Chopped onion 2 medium; Potatoes 2 medium; Chopped green chillies 5; Ginger garlic paste 2 tsp; Bay leaf 2; Cumin powder 1 tsp; Red chili powder 1 tsp; Turmeric powder 1 tsp; Whole garam masala; Cumin seeds 1 tsp; Dried red chilli 2; Coriander powder 1 tsp; Garam masala powder 1tsp; Ghee 2 tbsp; Water 2 cups; Salt to taste

ABOUT Fish head curry rice ( muri ghonto) RECIPE

Muri Ghonto’ is prepared with rice and fish-head where both are cooked together. We mostly serve it as a side dish with rice. But some people like to have it with roti as well. Actually it doesn’t matter what else you have in your platter as long as you have a bowl full of steaming hot ‘Muri-Ghonto’ in front of you.

Ingredients Serving: 4

Gobindobhog rice 1 cup
Fish head 2
Chopped onion 2 medium
Potatoes 2 medium
Chopped green chillies 5
Ginger garlic paste 2 tsp
Bay leaf 2
Cumin powder 1 tsp
Red chili powder 1 tsp
Turmeric powder 1 tsp
Whole garam masala
Cumin seeds 1 tsp
Dried red chilli 2
Coriander powder 1 tsp
Garam masala powder 1tsp
Ghee 2 tbsp
Water 2 cups
Salt to taste

Instructions

Wash and clean the rice and keep aside. If you are using basmati soak it in enough water for 1 hour. For ‘Govindo Bhog’ rice you don’t need do this.
Clean the fish head carefully. Sprinkle and rub some salt and turmeric and red chilli powder and leave it for 20 mins.
Fry the fish head until it turns golden brown. Try to break them into small pieces to avoid mess. It will also help you to relish them later.
Fry the potatoes golden brown and keep aside.
Heat oil in a heavy bottomed pan and add bay leaves, dry red chillies, cinnamon and cumin seeds with little sugar. Let them crackle.
Add onion, ginger-garlic paste and fry until fragrant.
Add turmeric powder, red chilli powder, coriander powder and cumin powder and fry for 1 minutes or until raw smell is gone. Add potatoes and make sure each piece gets coated well.
Now add rice and give it a good stir. Remember, it shouldn’t be more than 1 min. else rice will become hard.
Now add the fish head, water, salt and keep the flame on simmer and leave the pan covered for 10-15 mins or until rice is done.
Now add the fish head (or smaller pieces) and water.
add salt and keep the flame on simmer and leave the pan covered for 10-15 mins or until rice is done.
Once your ‘Muri Ghonto’ is ready sprinkle the garam masala and top it with 1 tbsp ghee and serve it with rice/roti or as a main dish itself along with crispy fried fish.

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