Muri Ghonto is one of the common  Bengali dish cooked with  Kalo jeera rice and fried fish head. In Bengali fish head is called Maacher Matha or Muro. It’s a dry aromatic rice dish. Rohu or Katla fish head is used in this recipe.

Servings : 2

Cooking Time: 60 mins

Ingredients:

• Rohu fish head & Tail
• 400 gm Kalo jeera Rice
• 1/2 Cauliflower
• 1 Potato
• 25 gms Raisin
• 25 gms Cashew
• 1″ Ginger
• 2 Cloves of Garlic
• 3 Green Chilly
• 1 Dried Red Chilly
• Whole Garam Masala
• 1 tsp Garam Masala Powder
• 2 tsp Ghee
• White oil
• Salt
• Sugar

Direction:

• Prepare the rice and keep it aside.
• Make paste of ginger and garlic.
• Sprinkle salt on the fish and mix it evenly. In a kadai heat white oil and fry the fish head. Break the fish head into medium pieces.
• Fry the potatoes and cauliflower. Sprinkle little bit of salt and mix well.
• In a pan add dried red chilly and whole garam masala and crackle in oil.
• Add the cashew nuts and raisin.
• Add chopped green chillies and ginger garlic paste after 2 mins.
• Add the fried potato and cauliflower and mix well.
• Add 1 tsp of sugar.
• Add the boiled rice mix well. Lower the heat and mix the fish with rice.
• Check the salt and if required add salt at this point
• Add the Garam masala powder and Ghee. Mix it evenly and cover the lid.
• Muri ghonto is now done. Turn off the heat and cover the lid.

Serving Suggestion:

Muri Ghonto is now ready to be served.  It took about 1hour to prepare this recipe and serves 3-4people

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