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Muri Ghonto (Fish head curry with lentils)
Muri Ghonto (Fish head curry with lentils)

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We hope you got benefit from reading it, now let’s go back to muri ghonto (fish head curry with lentils) recipe. You can cook muri ghonto (fish head curry with lentils) using 17 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Muri Ghonto (Fish head curry with lentils):
  1. Use 2 catla/rohu fish head
  2. Use 2/3 cup moong dal
  3. You need 1 small onion
  4. Provide Half tomato
  5. Take 1 1/2 tsp ginger-garlic paste
  6. Provide 1 tsp coriander-cumin powder
  7. Provide as required Turmeric powder
  8. You need to taste Salt
  9. Take 1-2 slit green chillies
  10. Take 1/2 tsp garam masala powder
  11. You need 1 tsp ghee
  12. Provide as required Oil
  13. Provide 1 tsp sugar
  14. Prepare as needed Khada garam masalas
  15. Take 1/2 tsp sabut jeera
  16. Take 1 dried red chilli, a bay leaf
  17. You need 1 pinch hing
Instructions to make Muri Ghonto (Fish head curry with lentils):
  1. Wash the fish head properly & add salt and turmeric powder to it, coat them well. Now heat a pan, add oil in it and shallow fry the heads properly.
  2. Till the time the head pieces gets fried, take another pan or kadai & dry roast the dal for about 2 mins then immediately remove it from the kadai or else the dal may get burnt. Then boil the dal for 3 to 4 whistles.
  3. Now when the fish-head gets fried, remove them in a plate, now break them into large pieces as shown in the image. Don't break into small pieces, otherwise the fish bones will completely get mixed with the dal. Now keep it aside.
  4. Now in the same pan add sum more oil if required. Heat the oil & put sabut jeera, khada garam masalas, bay leaf, dried red chilli. Now when it starts spluttering, add a pinch of hing. Now add onion, tomato pieces, slit green chillies, ginger-garlic paste. Then add coriander-cumin powder, turmeric powder, salt sugar and fry everything well.
  5. When it's half done, add the fish head pieces into it & fry them with the masalas untill oil starts seperating from the masalas. Now add the boiled dal into it, then cover it & cook it in a low flame for about 5 to 7 mins. At last add garam masala powder and a tsp of ghee to it and serve hot with rice.

Bengalis are long known to be avid fish lovers. Muri Ghonto – Bengali Fish head Curry. To eat and relish Muri Ghonto you need a long leisurely afternoon, enough time to deal with fish head pieces without being rushed What she makes is more like our Maacher matha diye Dal(Lentil with fish head) and nowhere near my dear own Muri Ghonto. Carp fish (Katal fish) has a relatively big head, making it inconvenient for someone to eat the whole. Thus, the big head makes a great recipe called muri ghonto'.

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