Muri Ghonto (Bengali Fish Head Curry with Rice)
Muri Ghonto (Bengali Fish Head Curry with Rice)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, muri ghonto (bengali fish head curry with rice). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Muri Ghonto (Bengali Fish Head Curry with Rice) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Muri Ghonto (Bengali Fish Head Curry with Rice) is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook muri ghonto (bengali fish head curry with rice) using 22 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Muri Ghonto (Bengali Fish Head Curry with Rice):
  1. Make ready fish head - medium sized
  2. Make ready gobindobhog rice (or basmati rice)
  3. Make ready big sized potato, diced
  4. Take big sized onion, finely chopped
  5. Make ready green chillies, slit for middle
  6. Take ginger paste
  7. Prepare garlic paste
  8. Prepare cinnamon sticks (dalchini)
  9. Get green cardamom (elaichi)
  10. Prepare (laung)
  11. Prepare star anise (chakra phool)
  12. Get bay leaves (tej patta)
  13. Make ready dried red chillies
  14. Get whole cumin seeds (gota jeera/sabud jeera)
  15. Get turmeric powder (haldi)
  16. Make ready cumin powder (jeera)
  17. Get coriander powder (dhaniya)
  18. Get red chilli powder (or as per your tolerance)
  19. Take sugar
  20. Take salt (according to taste)
  21. Make ready ghee
  22. Prepare mustard oil
Steps to make Muri Ghonto (Bengali Fish Head Curry with Rice):
  1. Heat a pan and dry roast cinnamon sticks, cardamom, cloves and star anise. Remove from the pan and keep aside.
  2. Rub the fish head with turmeric powder and some salt. Fry the head properly and keep aside.
  3. Rub the potato pieces with turmeric powder and some salt. Shallow fry the pieces and keep aside.
  4. Heat ghee in a pan and shallow fry the rice adding 2 pinches of turmeric powder for 1 minute. Remove the rice from the pan and keep aside.
  5. Heat 3-4 table-spoon oil in a pan and add cumin seeds, roasted spices, dried red chillies and bay leaves. Allow the spices to splutter.
  6. Now, add the chopped onion and green chillies. Sautè until the onion turns translucent.
  7. Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and stir for a few seconds on low flame.
  8. Now, add the fish head and mix very well with the spices. Cook the head with the spices by stirring constantly until it gets crushed properly.
  9. Add the rice and potato and give a quick mix.
  10. Now, add 2 cups of warm water, mix well and cover the lid.
  11. Cook it on low to medium flame for 10 minutes or until the rice and potato get cooked well. Check the salt, if it is less, you can add now.
  12. After 10 minutes, check if it is well cooked. If not, you can add 1 cup warm water more and cook for another 5 minutes.
  13. Once the rice is well cooked and the water gets absorbed, add sugar and mix well.
  14. Turn off the flame, cover the lid and let it set for 10 minutes. Your Muri Ghonto is ready to be served now.

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