MURI GHONTO (Bengali Fish Head Dish)...:)

 Muri Ghonto is one of the most popular and traditional Bengali recipe. This one is little bit dry dish made with fried fish head (known as maacher matha or muro in Bengali), potatoes, very little rice and some spices.Being a Bengali, I have always loved fish and Muri Ghonto is among my favourite fish dishes.Sometimes I cook the heads with lentils (Machher matha diye dal),  with green leaves, potatoes and mixed vegetables (pui shaak er ghanto machher matha diye) and  the Muri Ghonto was cooked with cabbage also (machher matha  diye badhakopir ghonto). The fish heads commonly used for all these Bengali dishes are those of Rohu or Catla. 

                Murhi ghonto is traditionally served during special occasions, like weddings,Annoprason (1st rice ceremony) that type . Muri Ghonto was the most expected delicacy dish & my husband also love too much. And yes,  today i prepare Muri Ghonto follow to my Grandmom's( Thammi) recipe .So here is the recipe. Hope you also enjoy with this recipe...:)

Ingredients:-

•  Katla/Rohu fish head               1 ( approximately  2-3 kg fish ,cut into 2 pieces  each, smeared with salt,           turmeric and a bit of  mustard oil.)                                                 
• Potato  medium sized                3 (cut into cubes size)
  
•   Rice                                                 1/3 Cup (Basmati or    gobindo bhog rice)
• Onion                                                1 medium sized onion (grind to paste)
• Ginger-garlic paste                     1 tsp
•  Tomato                                           1 chopped
•  Green chilies                                 1 or 2 slit
• Turmeric powder                         1/2 tsp
• Red chili powder                           1/2 tsp
• Cumin powder                               1/2  tsp
• Salt & sugar as per taste
•  Bay leaves                                      2 
•  2 Cardamom, ½ inch cinnamon ,2 cloves
• Garam masala powder                 1/4 tspone tsp 
• Few Dry foods (raisins,cashews) 
• Oil for cooking                                7-8  tsp(mustard oil)
• Ghee                                                     1 tsp
• Water                                                  As per need    

Method:-

1. In a Frying pan/kadai heat mustard oil and fry the fish heads. Keep aside. 
   
2. Wash rice, drain and keep aside.
3. In the same oil fry the quartered potatoes with little bit salt until more or less golden and set aside.
4. In the same oil (if it looks very less, add some more), add the bay leaves, cinnamon stick, green cardamoms, cloves & green chillis for 30-40 sec.
5. Now add chopped onions and fry for 4-5 min till onions are soft. Now add ginger garlic paste and the chopped tomato,salt & sugar also.Add cumin powder, coriander powder , turmeric powder & red chilli powder mixed with a little warm water. Stir continuously.
   
6. Fry till oil separates out (usually about 5-7 mins on medium heat). You may sprinkle water, if required, to avoid spices  from sticking to the bottom of the pan.
7. Now add the potatoes,add the fried fish head & washed, drained rice, dry foods and stir. Mix everything together and sauté for 10 mins.
   
8. Add in enough water for the rice to cook along with the rest of the ingredients. I pour about one cup of water, and then add if required. 
9. Cover and simmer for 10-15 mins or until rice is fully cooked and the whole thing is dry. Remove cover and cook on high flame to remove any excess water .Add the garam masala and  ghee. 
   
10. Now your's MURI GHONTO (Bengali Fish Head Dish) is ready.Serve with plan white rice .
    

Enjoy Yours MURI GHONTO (Bengali Fish Head Dish)...!!!