Muri Ghonto
- 72 min
- mild
- Serves 4
Muri ghonto, Bengali fried fish head cooked with rice and potato in mustard oil, finished with ghee and garam masala. Mild side, serves 4, about 70 minutes.
Ingredients
Salt2½ tsp
Turmeric Powder1.5 grams
Mustard Oil3 tbsp
- Fish Head (Rohu/Katla), Cleaned500 grams
Potato, Large Cubes300 grams
Cinnamon3 grams
Bay Leaves1 grams
Cumin2 grams
Dry Red Chilli1 grams
Onion, Thinly Sliced150 grams
Ginger Garlic Paste, Paste16 grams
Green Chilli, Slit6 grams
Tomato, Chopped100 grams
Red Chilli Powder1.5 grams
Coriander Powder3 grams
Rice150 grams
Water, For Cooking450 ml
Ghee15 ml
Garam Masala Powder1.5 grams
Coriander Leaves, Chopped6 grams
Contains: milk, fish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 479kcal | 1916kcal |
| Protein | 27g | 106g |
| Carbohydrate | 51g | 202g |
| Fat | 19g | 77g |
| Fibre | 4.4g | 18g |
| Sugar | 3.1g | 12g |
Method
Get ready by rinsing the rice until the water looks less cloudy. Cut the potato into large cubes, slice the onion, chop the tomato and coriander leaves, and slit the green chillies. Clean the fish head, cut it into 4 large pieces and drain well.
Mix the fish-head pieces with salt and turmeric. Heat mustard oil in a kadai on medium flame for 2 minutes until it shimmers. Fry the pieces for 5 to 6 minutes, turning them carefully, until lightly browned on all sides, then remove them.
Add the potato cubes to the same kadai. Fry for 5 to 6 minutes until light golden on the outside. Remove them and keep them aside.
Lower the flame and add cinnamon, bay leaves, cumin and dry red chilli. Fry for 30 seconds until the cumin starts to splutter. Add the sliced onion and fry for 5 to 6 minutes until golden.
Add ginger garlic paste and green chillies. Fry for 1 minute until the raw smell goes. Add tomato, red chilli powder and coriander powder, then cook for 4 to 5 minutes until the tomato is soft and the oil starts to show.
Add the rinsed rice and fry gently for 2 minutes until the grains are coated with the masala. Add the fried potato, salt and water, then place the fish-head pieces on top. Boil on high flame for 2 to 3 minutes until the water bubbles steadily.
Cover the kadai and cook on low flame for 18 to 20 minutes until the rice is tender and the water is absorbed. Check that the potato is soft and the fish flesh is opaque and comes away from the bone easily. Add a little hot water only if the rice is still hard.
Add ghee, garam masala powder and coriander leaves. Mix gently without breaking the fish-head pieces. Cover and rest for 5 minutes before serving.
Before you start
- How long does Muri Ghonto take?
- 1 hour 12 minutes from start to finish. That is 20 minutes of preparation and 52 minutes of cooking.
- How many people does Muri Ghonto serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Muri Ghonto vegetarian?
- No, it contains meat or fish.
- Is Muri Ghonto spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Muri Ghonto?
- 500 grams Fish Head (Rohu/Katla), 1.5 grams Turmeric Powder, 300 grams Potato, 3 grams Cinnamon, 1 grams Bay Leaves, 2 grams Cumin, and a few more listed on this page.
- Do I need a pressure cooker for Muri Ghonto?
- No, it is cooked in an open pot.
- How many calories are in Muri Ghonto?
- About 479 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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