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
Rohu fish head & Tail
400 gm Kalo jeera Rice
25 gms Raisin
25 gms Cashew
2 Cloves of Garlic
3 Green Chilly
1 Dried Red Chilly
Whole Garam Masala
1 tsp Garam Masala Powder
2 tsp Ghee
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.
Muri Ghonto is now ready to be served. It took about 1hour to prepare this recipe and serves 3-4people