Mar 14, 2011

Mur(d)i Ghonto (Curried Fish Head)

This is a very popular bengali dish. Muri Ghonto means Rui or Katla fish head cooked with Basmati rice.

Ingradients :

Fish head – 1 big Rohu head. Clean it properly, wash, rub it with some turmeric powder and salt.
Potato - 2 big size (cubed)
Onion - 2 pieces (finely chopped)
Ginger-garlic paste - 1 tbsp.
Tomato - 1 piece (finely chopped)
Turmeric Powder - 11/2 tsp.
Red chilli Powder - 1 tsp.
Garam Masala Powder (crashed cinnamon 1 inch stick, green cardamom 4 and cloved 4-5)
Bay leaves - 1-2 pieces
Cumin seeds - 1 seeds
Ghee - 2 tsp.
Basmati rice - 25 gm.
Sugar - 1 tsp.
salt to taste

Method :

Firstly place a wok or kadhai on the gas. Pour ghee in the kadhai for frying basmati rice.

Pour oil enough to fry the fish head. Once done, this goes into waiting. In the same oil, fry the potato.

Pour out some oil from the kadhai. Now add bay leaves and cumin seeds, when it gets aroma add onion and saute it 5 mins.

When onion turns golden brown then add ginger-garlic paste and cook for 3-4 mins.

Put in the tomatoes pieces. Soon the tomatoes will start breaking up and become mushy.

After having cooked for 6-7 minutes add the cubed potatoes. Cook till the oil separates from the masala.

Now break the fried fish head into smaller pieces, tip into the kadhai and stir cook for 2 minutes.

Add water (sufficient for the potatoes to cook), cover with a lid and let the curry cook over high flame.

Once the water dries up Mur(d)i Ghanto is ready to be served.

Savour this dish with plain rice or roti.


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