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Muri ghonto/Bengali fish head with rice
Muri ghonto/Bengali fish head with rice

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We hope you got insight from reading it, now let’s go back to muri ghonto/bengali fish head with rice recipe. You can cook muri ghonto/bengali fish head with rice using 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Muri ghonto/Bengali fish head with rice:
  1. Get 1 Fish head of katla fish
  2. Use 1/2 cup gobindobhog/basmati rice
  3. Provide 1 big potato cut into cubes
  4. Provide 1 cup cauliflower florets
  5. You need 3-4 green chilies
  6. You need 1 cinnamon stick
  7. Provide 5-6 elaichi/cardamom
  8. You need 1/4 teaspoon whole cumin
  9. Provide 2 bay leaves
  10. You need 2 onions thinly sliced
  11. Get 2 teaspoons ginger paste
  12. Use 1 tomato finely chopped
  13. Take 2 teaspoons garlic paste
  14. Prepare 1 +1 teaspoon turmeric powder
  15. Use 1 teaspoon cumin powder
  16. Use 6 tablespoons mustard oil or any cooking oil
  17. You need to taste Salt
  18. You need 1 teaspoon ghee
  19. Get 1 teaspoon red chilli powder(optional)
Instructions to make Muri ghonto/Bengali fish head with rice:
  1. Wash the fish head thoroughly and rub 1 teaspoon of turmeric powder and salt and keep aside.
  2. In another vessel, wash the rice and keep aside.
  3. Take a kadhai/pan, add the oil and heat it. To the hot oil add the fish head and fry them properly till the raw smell is gone. Remove the fish head and keep them aside.
  4. Now, add the potatoes and cauliflower florets to the hot oil and fry. Keep them aside.
  5. Add more oil if required. To the same oil add whole cumin, bay leaves, elaichi, cinnamon stick and fry for a minute till you get the aroma of the spices. Now, add the sliced onions and fry till they become translucent and slightly golden.
  6. Add the turmeric powder, cumin powder, red chilli powder and salt. Add the ginger, garlic paste, green chilies and tomatoes. Stir till the raw smell of tomatoes goes away.
  7. Now, add the soaked rice and stir for 1 minute. Stir till oil comes out of the mixture. Now, add about 2 cups of water and also add the fried potatoes and cauliflower.
  8. Meanwhile, break the fish head into small pieces and add the pieces at this point. Continue cooking till the rice and veggies are cooked properly.
  9. Continue cooking till the rice and veggies are cooked properly. Reduce the water such that it is not absolutely dry as polao nor as watery as jhol/soup. Add the ghee before turning off the flame.

But if you are outside of Bengal, you may use good quality Basmati rice for 'Muri Ghonto'. In Bengali ceremony preparing any dish with fish head is a very good sign. There are plenty of dishes where they use fish head. I learned this dish from my mom. There are also some variations of muri ghonto.

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