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Thursday, 16 October 2014

Muri Ghonto (Fish Head Curry)

       
          A traditional Bengali homemade delicacy of fish head curry cooked with rice. Generally the head of Rohu fish is used in this preparation. But if not available you can go ahead and use the head of Katla or Hilsa. It is a very delicious dish which no Bengali who is a fish lover will deny. 

         It is tempered with bay leaves and whole garam masala and cooked with potatoes, rice and an assortment of spices. The addition of ghee at the end gives a very good flavour and aroma which is simply irresistible. Adjust the consistency of water as a little bit of gravy would be welcome.





  • 1 Rohu fish head, deep fried
  • 1/4 cup rice, soaked for 30 minutes
  • 2 medium potatoes, each cut into four
  • 2 onions, sliced
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. cumin powder
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. garam masala powder
  • 2 bay leaves
  • 3-4 tbsp. mustard oil
  • 1 tsp. ghee (clarified butter)
  • 2 cups hot water


          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, cumin seeds, cinnamon, cardamoms and cloves and saute for a few seconds.

          Add the onions and fry till golden brown. Add the ginger-garlic paste, cumin powder and turmeric powder mixed with a little water. Saute till oil starts to leave the sides of the pan.

          Add the drained rice and fry for 2 minutes. Now add the fried fish head (crushed slightly), fried potatoes, salt and 2 cups hot water.

          Cover and cook on low flame till the potatoes and the rice are done. Before removing, add the garam masala powder and ghee and give it a stir. Keep covered for 5 minutes before serving with hot steamed rice.









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