Urmimala Banerjee tells you how to cook this Bengali delicacy.
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).
It is easy to make and goes well with hot rice for lunch.
Here's the recipe:
IMAGE: Muri Ghonto is best served hot with rice.
Ingredients
- One fish head of rohu or katla
- 4 tbsp Gobindo bhog rice (Aatop Chaal)
- Two big potatoes cut in cubes
- 1 onion thinly sliced
- 2 tsp garlic paste
- 2 tsp ginger paste
- Salt to taste
- Sugar to taste
- Water as required
- Mustard oil as required
Spices for tempering
- 1 dry red chilli
- 1 bay leaf
- 2 cardamom
- 1 cinnamon stick
- 3 cloves
Spices for cooking
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp jeera (cumin) powder
Method
- Marinate the fish by rubbing turmeric powder and salt on it and keep aside.
- Heat oil in a kadai.
- Fry the fish head well till it turns brownish. Break it into medium pieces by hand and keep aside.
- Temper the oil with the ingredients mentioned under tempering.
- Fry the onion till brown.
- Add potato and keep frying.
- Add rice and fry for some more time.
- Add garlic and ginger paste. Add all spices mentioned under cooking.
- Add salt and sugar as per taste.
- Mix well and fry for some time.
- Add water -- just enough to cover everything in the Kadai.
- Cover and cook on a low flame till rice and potatoes are cooked.
- Finally add fish and mix well.
Note: This dish does not have gravy and is mushy. So after the cooking is complete, dry out the excess water content by cooking on high flame. Sprinkle some ghee and garam masala powder on top just before you serve.
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