Bengali Muri ghonto recipe – How to make muri ghonto

Muri ghonto is the most popular traditional Bengali fish head recipe of East Bengal(Bangladesh). A popular Bengali recipe of fish head cooked with rice. Muri ghonto is quite similar to one more traditional Bengali recipe, macher matha diye muger dal. Perfectly accompanied with white rice.

Bengali Muri ghonto recipe - How to make muri ghonto

What is Muri Ghonto?

Muri ghonto is a Bengali fish head dish cooked with deep fried fish head, gonbindo bhog rice, ghee & garam masala. In this recipe, Muri means macher matha (fish head) or macher muro in old Bengali terms. Here the word “Muro” turned into “Muri” (here muri is not puffed rice), and Ghonto is a “Mishmash curry”.

For making muri ghonto, fried rui or katla fish head is cooked with gobindo bhog rice in a gravy containing onion, ginger, garlic, ghee & garam masala. Golden fried aloo is also a perfect add-on to this fish head curry recipe. Whole cooking is done in mustard oil.

This dish is originally developed by the east part of Bengal (now Bangladesh) cuisine when India is not even parted away. Far before the British period starts in India. So this dish is most favourable to the Bengalis, who have Bangladeshi origins.

Such as being of Bangladeshi origin, Macher mathar muri ghonto is a favourite to all of my in-law’s family. So often macher matha diye muri ghonto is prepared at their home. It is one of the favourite dishes of my husband too. Though I am not a huge fan of this dish, however, just because of my husband, I often prepare it at home too. So this recipe is many times tested in my kitchen.

Let’s see how to make muri ghonto at home with simple ingredients and step-by-step pictures.

Check a few more famous Bengali dishes

Mochar Ghonto

Bengali Biye Bari Style Shukto

Biye Bari Style Chanchra

Payesh

Bengali Muri ghonto recipe – How to make muri ghonto

Recipe by Moumita PaulCourse: Side dishCuisine: Bengali, BangladeshiDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Muri ghonto is the most popular traditional Bengali fish head recipe of East Bengal(Bangladesh). A popular Bengali recipe of fish head cooked with rice. Fried fish head and gobindo bhog rice are cooked with onion, ginger, garlic, ghee & garam masala powder. This dish is perfectly accompanied by white rice.

Ingredients

  • 1 pc Katla / Rui Fish Head

  • 1/3 cup (70 g ) Gobindo Bhog rice

  • 1 Big Onion (finely sliced)

  • 6-8 pcs medium Garlic cloves

  • 1/2 inch (6-7 g) Ginger

  • 1 Green Chilli

  • 8 tbsp Mustard Oil

  • 3/4 tsp Turmeric powder

  • 1/2 tsp Red chilli powder (As per taste)

  • 1/4 tsp Sugar

  • 1 tsp Salt (As per taste)

  • 1/2 tsp Garam masala powder

  • 2 tsp Ghee

  • Spices for tempering in oil
  • 1 Bay leaf

  • 1/2 tsp Whole cumin seeds

  • 2 Green cardamom

  • 4 Cloves

  • 2 small pieces of Cinnamon stick

Preparation

  • Dry roast the Gobind bhog rice (or any scented atop chal or pulao rice or basmati rice or Dehradun rice) on medium heat for 1-2 mins.
  • Remove it from the pan. Wash the rice 4-5 times and soak it in water until used in cooking.
  • Then heat the same pan with 5-6 tbsp mustard oil, and fry the alu (cut into cubes) until golden from all sides.
  • Take out the fried potatoes from the pan & keep them aside.
  • Then smear the fish head (Katla macher matha or rui macher matha) with turmeric & salt.
  • Fry it in the same oil until golden from both sides.
  • Remove the fried fish head from the pan, and keep it aside to cool down.
  • Then, add 2 tbsp mustard oil to the same pan.
  • Tempering the oil with 1 bay leaf, 2 green cardamoms, 1/2 inch cinnamon stick, 4 cloves and 1/2 tsp cumin seeds. 
  • Let the cumin crackle and comes out the aroma of whole spices, then add sliced onion to the pan. 
  • Fry the onion until soft & golden. Then add ginger-garlic-green chilli paste. Stir it well. 
  • Then add salt, turmeric powder, red chilli powder & a little salt one by one. Give it a good stir.
  • Saute the masalas until masalas’ raw smell goes off, then add 1/2 cup of water. Mix it well. 
  • Let the gravy boil, once the gravy starts boiling, then break the fried fish head into medium pieces and add them to the gravy. Stir it well. 
  • Then add the fried alu into the gravy, and stir it well too.
  • Next, add the soaked rice (after discarding the water) into the gravy and mix it well. Then cover the pan.
  • Check the gravy, once the gravy dries off, again add 1 cup of hot or lukewarm water, stir it well, raise the heat to maximum and let the gravy boil. 
  • Once the gravy starts boiling, add salt (as per taste), then slow down the heat to a minimum and cover the pan. 
  • Cook it until the rice and alu are perfectly cooked and can be easily mashed if pressed with fingertips. 
  • Then again raise the heat to get the required consistency of this gravy (as per taste). 
  • Add garam masala powder & ghee and mix it well and immediately cover the pan to infuse the ghee & garam masala aroma into the curry. 
  • My home-style Muri ghonto is ready, serve it with piping hot rice & enjoy your meal.

Notes

  • Dry roasting the rice before cooking to keep the rice intact and not mushy.
  • Instead of Gobindo bhog rice any scented atop chaal, even scented pulao rice, basmati rice or Dehradun rice can be used.
  • Must use hot water to cook the rice (while cooking with masala, fish head & alu), otherwise get a bland taste.
  • I did not use tomato, as tomato is not part of the traditional murighonto recipe and can change its authentic taste. If you want to use tomato, then must use it when adding ginger garlic paste and roast it well in oil. If added later tomato’s smell can remain and spoil the taste of this dish.

How to make Muri ghonto recipe (with step by step pictures)

Dry roast Gobindo bhog rice

  1. First, dry roast the rice (Gobindo Bhog, or any scented Atop Chaal or Pulao Rice or Basmati Rice or Dehradun Rice) on medium heat for 1-2 mins.
  2. Remove it from the pan. Wash the rice 4-5 times and soak it in water until used in cooking.
Dry roasting Gobindo bhog rice for making muri ghonto recipe

Frying potatoes

  1. Then heat the same pan with 5-6 tbsp mustard oil, add the alu (cut into cubes), and immediately cover the pan (prevent spluttering).
  2. Fry the alu until golden from all sides.
  3. Take out the fried potatoes from the pan & keep them aside.
Golden fried alu for making muri ghonto recipe

Frying fish head

  1. Then smear the fish head ( Katla macher or rui macher matha) with turmeric & salt.
  2. Fry it in the same oil until golden from both sides.
  3. Remove the fried fish head from the pan, and keep it aside to cool down.
Fried katla fish head for making muri ghonto recipe

How to cook Bengali Muri ghonto

  • After frying the fish, add 2 tbsp oil to the same pan.
  • Then tempering the oil with 1 bay leaf, 2 green cardamoms, 1/2 inch cinnamon stick, 4 cloves and 1/2 tsp cumin seeds. 
  • Let the cumin crackle and comes out the aroma of whole spices, then add sliced onion to the pan. 
Frying whole garam masala and sliced onion
  • Fry the onion until soft & golden. Then add ginger-garlic-green chilli paste. Stir it well.
  • Then add salt, turmeric powder, red chilli powder & a little sugar one by one. Give it a good stir.
Adding ginger, garlic and green chilli paste with salt, turmeric and red chilli powder with fried onion for making muri ghonto masala
  • Saute the masalas until masalas’ raw smell goes off, then add 1/2 cup of water. Mix it well. 
  • Let the gravy boil, once the gravy starts boiling, then break the fried fish head into medium pieces and add them to the gravy. Stir it well. 
fried fish head is added in masala gravy
  • Then add the fried alu into the gravy, and stir it well too.
  • Next, add the soaked rice (after discarding the water) into the gravy and mix it well. Then cover the pan.
Adding fried potato and soaked rice to the fish head gravy
  • Check the gravy, once the gravy dries off, again add 2 cups (500 ml) of hot or lukewarm water, stir it well, raise the heat to maximum and let the gravy boil. 
  • Once the gravy starts boiling, add salt (as per taste), then slow down the heat to a minimum and cover the pan again. 
adding water to make  gravy
  • Cook it until the rice and alu are perfectly cooked and can be easily mashed if pressed with fingertips. 
Chaal and aloo is perfectly cooked
  • Then again raise the heat to get the required consistency of this gravy (as per taste). 
  • Add garam masala powder & ghee and mix it well and immediately cover the pan to infuse the ghee & garam masala aroma into the curry. 
Adding ghee and garam masala in Muri ghonto
  • My home-style Muri ghonto is ready, serve it with piping hot rice & enjoy your meal.
Muri ghonto is ready

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