Muri ghonto – Traditional Bengali recipe with Rice & Fish head

My home style Muri ghonto recipe with step-by-step pictures. Muri ghonto is a ghee garam masala flavoured traditional Bengali fish head curry cooked with gonbindo bhog rice and aloo (optional). This dish is a perfect compilation of Gobindo bhog rice with golden fried rui or katla fish head flavoured with onion-ginger-garlic ghee & garam masala powder. Golden fried aloo is also a perfect add-on to this recipe. While cooking is done in mustard oil.

Muri ghonto is quite similar to Bengali pulao if scented pulao rice is cooked with rui or katla fish head. This dish is perfectly accompanied by white rice.

Muri ghonto recipe

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”. 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 originally have Bangladeshi origin.

Such as being of Bangladeshi origin, murighonto is often prepared in my in-law’s home and it is one of the favourite dishes of my husband. 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 easy it is to make at home with simple ingredients and step-by-step pictures.

Muri ghonto – Traditional Bengali recipe with Rice & Fish head

Recipe by Moumita PaulCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Muri ghonto is a ghee garam masala flavoured delicious traditional Bengali fish head curry cooked with gobindo bhog rice and aloo (optional). A perfect compilation of Gobindo bhog rice with rui or katla fish head flavoured with onion-ginger-garlic-ghee & garam masala. Cooked in mustard oil. It is quite similar to Bengali pulao if scented pulao rice is cooked with fish head. This dish is perfectly accompanied by white rice.

Ingredients

  • 1 pc Katla / Rui Fish Head (Macher Matha / Macher Muro / Muri)

  • 1/3 cup (70 g ) Gobindo Bhog rice / Scented atop chaal / Pulao 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

How to cook Muri ghonto

  • Dry roast the rice
  • For making muri ghonto, first, 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.
  • Fry the alu
  • 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.
  • Fry the fish head
  • 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.
  • Cooking muri ghonto
  • For cooking muri ghonto, first, 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. 
  • 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 (with step-by-step pictures)

Dry roast the rice

  1. For making muri ghonto, first 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.
  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

Fry alu (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 to muri ghonto

Fry fish head (macher matha)

  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

How to cook macher muri ghonto

  • For making macher muri ghonto, first, 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 for making muri ghonto
  • 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
  • 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 for making muri ghonto
  • 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 muri ghonto 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 to make 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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