Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, muri ghonto. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Muri Ghonto is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Muri Ghonto is something that I have loved my whole life. They’re fine and they look wonderful.
Muri Ghonto is one of the signature dishes from the Bengali Cuisine. This is prepared with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish). We mostly savor it with plain rice. Muri Ghonto is a traditional Bengali food which is prepared from ages in Bengali houses.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have muri ghonto using 16 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Muri Ghonto:
- Make ready 1.5kg Rui fish head (1 head of Rohu fish)
- Make ready 50 gms gobindo bhog rice
- Make ready 1 medium sized cubed potatoes
- Take 1 medium sized onion (half finely chopped and half paste)
- Make ready 1 tsp ginger garlic paste
- Make ready 1 tsp cumin powder
- Prepare 1 tsp red chilli powder
- Prepare 1 tsp turmeric powder (1/2 tsp to marinate and the rest for the curry)
- Make ready 1 cup mustard oil
- Make ready 1 each Green cardamom, cinnamon, clove
- Make ready 1 Bay leaf
- Take 1/3 tsp cumin seeds
- Take 1/2 tsp garam masala
- Make ready 2 tsp ghee
- Take 1 tsp sugar
- Prepare To taste salt
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. Muri ghonto ~ An authentic Bengali delicacy from the traditional kitchens of Bengal. The Fish head or Muri (a.k.a Muro) of Rohu or Catla (Katla) fish is cooked with flavourful short grained Gobindobhog Rice.
Steps to make Muri Ghonto:
- Heat oil and fry gobindobhog rice till golden and keep aside.
- Marinate the half cut fish head with Turmeric and salt for about 15minutes then deep fry for about 20minutes on low steam. Keep aside once done.
- To the remaining oil add the bay leaf, cumin seeds and whole garam masalas. Wait till the colour changes and cumin starts spluttering
- Add chopped onions, saute for a couple of minutes till the onion is translucent
- Add potatoes, turmic powder and some salt, fry the potatoes till it is golden.
- Now add onion paste, ginger garlic paste, cumin powder, chilli powder and fry over medium flame till the oil sides. Add water in between to avoid burning.
- Once the oil sides, add the fish head and break it with back of the spoon and bhuno for around 5minutes
- Add the rice and mix well;
- Add 1 and 1/3 cup of water and cover it. Turn the flame to low. Wait till the water dries up. Check in between.
- Once the water dries up check the seasoning.
- Fish it with ghee and garam masala powder.
- Tastes best with steamed rice.
Muri ghonto ~ An authentic Bengali delicacy from the traditional kitchens of Bengal. The Fish head or Muri (a.k.a Muro) of Rohu or Catla (Katla) fish is cooked with flavourful short grained Gobindobhog Rice. Bengalis are long known to be avid fish lovers. Here is another famous Bengali Traditional food Muri Ghonto Recipe. It is a very popular Bengali recipe with Fish Head.
So that’s going to wrap it up for this special food muri ghonto recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
