“Muri Ghonto”, an exotic Bengali fare, which will instantly remind any Bengali of the regional festivals or family events. The aromatic journey down the memory lane that this soulful Fish-Head-Curry is capable of enticing you with cannot be missed, if you want to experience the delight of Bengali fish cuisines. One of those signature dishes that propagates ‘Bangaliana’, Muri Ghonto actually is a dish for common folks. Made of very easily available ingredients in Bengal like fish head, potato and some rice, the beauty of this mouth-watering fare lies in its rise to be recognized among festival foods from the every-day home-made varieties.
Here is the simple recipe for this easy-to-make appetizing fish curry from Bengal.
- 2-4 Rohu/Katla fish head
- 4 table spoon of Basmati/Dehradun rice
- 2-3 potatoes
- 2-3 green chilli
- 1 ½ spoon of cumin seeds
- 2 spoon ginger-garlic paste
- 4-5 cardamom
- 1 stick cinnamon
- 2-3 bay leaves
- 1 tea-spoon garam masala powder
- 1 tea-spoon cumin powder
- 1 tea-spoon red chilli powder
- 1 tea-spoon turmeric powder
- Salt to taste
- Some sugar
- 3-4 cup water
- Sufficient oil to fry
- ½ tea-spoon of ghee
Soak the rice in little water, dry on paper towel and keep aside. Heat some oil in a wok/pan and fry the rice until they become white. Keep the fried rice aside.
Dice and cube the potatoes and fry them till they are brown. Soak the oil on paper towel once fried and keep aside.
Next you have to deep fry the fish heads so that they can be easily broken down in parts. However, do not burn them. Once done, keep these aside also.
Now heat oil in a pan and splatter the cumin seeds, coarsely crushed cardamom, cinnamon and bay leaves. Add the green chilli at the same time. Add the ginger-garlic paste and fry till oil separates.
Add cumin powder, salt, turmeric powder and stir for 2-3 mins. Now add the fried potato and rice and keep on mixing the masala with these. Add some water so that the masala doesn’t stick to the pan.
Now add the fried fish heads and stir well. Add rest of the water, adjust salt and add the sugar. Place a lid on the wok and let the potato and rice to be well cooked. Stir the curry occasionally to keep it away from sticking on the pan.
Once the water consistency lessen, add garam masala powder and ghee. Stir well. Again place the lid on and let the water evaporate gradually leaving well cooked rice, potato and succulent fish head curry behind.
Once ready, serve it hot with some steamed rice and hot daal or just with parata. 🙂