Muri Ghonto / Fish-head Pulao

The iconic food for any Bong is maachh bhaat (fish and rice), and this dish is the perfect two-in-one combo. What makes it unique is the fact that it is made with fish-head. And it is not as complicated as we think, it is rather simple. Muri or muro means fish-head and ghonto stands for mix or assortment. You can not help but be enticed by the aroma of spices and the exquisite flavour of fish head. So don't wait to try this classic and traditional Bengali recipe.

If you like fish you may also want to try these Fish Begum Bahar , Doi Rui/ Rohu with Yogurt , Crispy Fried Fish , Fish balls in honey and lemon sauce .

Muri Ghonto

INGREDIENTS:

Fish head (Rohu / Katla): 1
Rice: 1/2 cup
Cinnamon stick: 1 inch
Green cardamoms: 3
Bay leaf: 1
Onions (chopped): 1/2 cup
Ginger paste: 1 1/2 tsp
Tomato(chopped): 1/2 cup
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Green chilli (chopped): 1
Garam masala powder: 2 tsp
Ghee / Clarified butter: 2 tsp
Oil
Salt to taste

PROCEDURE:

Cut the fish head in quarters and marinate it with turmeric powder and salt for 15 minutes. Heat oil in a pan and shallow fry the fish head and keep it aside. (You may break the large pieces into smaller ones.)

In the same pan lightly saute the uncooked rice for a couple of minutes. Keep that aside too.

Now add the cinnamon stick, cardamoms, bay leaf to the oil and saute. Then add the onions and ginger paste. Saute till the onions are golden brown.

Now add tomatoes, turmeric powder, green chilli and red chilli powder. Cook till the tomatoes get mushy.

Add the fish head and rice.

Then add water (about 1 1/4 cup) and salt. Mix everything well and cover and cook till the water dries out and the rice is fully cooked.

Lastly add garam masala powder and ghee. Give it a quick mix and turn off the heat.

Photographs by Swakshar Ghosh