Muri ghonto/Bengali fish head with rice. Bengali muri ghonto recipe is spicy dish, which has a very good combination of aromatic spices, fish head and flavored rice goes very well with Basmati rice. Folks from Bangladesh ensure that nothing from a fish goes to waste. Not only they don't waste anything, they have the knack of turning them into delicious food.

Muri Ghonto -- Bengali Fish head Curry. Bengali kids are initiated into eating fish head from a very tender age and so very soon they learn to do it with a panache that very few non-Bongs can contend. How to make Muri Ghonto - Rice With Fried Fish Head. You can have Muri ghonto/Bengali fish head with rice using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Muri ghonto/Bengali fish head with rice

You need of Fish head of katla fish.
Prepare of gobindobhog/basmati rice.
It's of big potato cut into cubes.
It's of cauliflower florets.
It's of green chilies.
You need of cinnamon stick.
Prepare of elaichi/cardamom.
You need of whole cumin.
It's of bay leaves.
You need of onions thinly sliced.
It's of ginger paste.
It's of tomato finely chopped.
Prepare of garlic paste.
Prepare of turmeric powder.
You need of cumin powder.
Prepare of mustard oil or any cooking oil.
It's of Salt.
You need of ghee.
It's of red chilli powder(optional).

Find Bangladeshi Recipes & all the recipes of all the chefs. Muri Ghonto - Rice With Fried Fish Head is famous for its best and unmatchable taste. Muri Ghonto is a rich Bengali delicacy, says Urmimala, a food blogger. The side dish, she says, is cooked with rice and fried fish head of rohu or katla (known as maacher matha or muro in Bengali).

Muri ghonto/Bengali fish head with rice instructions

Wash the fish head thoroughly and rub 1 teaspoon of turmeric powder and salt and keep aside..
In another vessel, wash the rice and keep aside..
Take a kadhai/pan, add the oil and heat it. To the hot oil add the fish head and fry them properly till the raw smell is gone. Remove the fish head and keep them aside..
Now, add the potatoes and cauliflower florets to the hot oil and fry. Keep them aside..
Add more oil if required. To the same oil add whole cumin, bay leaves, elaichi, cinnamon stick and fry for a minute till you get the aroma of the spices. Now, add the sliced onions and fry till they become translucent and slightly golden..
Add the turmeric powder, cumin powder, red chilli powder and salt. Add the ginger, garlic paste, green chilies and tomatoes. Stir till the raw smell of tomatoes goes away..
Now, add the soaked rice and stir for 1 minute. Stir till oil comes out of the mixture. Now, add about 2 cups of water and also add the fried potatoes and cauliflower..
Meanwhile, break the fish head into small pieces and add the pieces at this point. Continue cooking till the rice and veggies are cooked properly..
Continue cooking till the rice and veggies are cooked properly. Reduce the water such that it is not absolutely dry as polao nor as watery as jhol/soup. Add the ghee before turning off the flame..

It is easy to make and goes well with hot rice for lunch. Here's the recipe "The Bengalis are known for their love of fish and, in fact, add it to anything they can; this rice dish is a great example. The fish heads not needed in their beloved curries are saved and cooked in this delicious muri ghonto recipe, or with lentils. This rice has a gentle flavour of fish and the heads have. Bengali Fish head Curry with Rice recipe