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Muri Ghonto / Fish Head & Rice Mishmash
Cook Time
1 hr
 

A traditional Bengali dish where the fish head is fried and cooked with rice.

Course: Main Course
Cuisine: Bengali (Indian)
Keyword: fish, fishhead, rice, ricedish
Author: Rapti B
Ingredients
  • 700 grams Katla / Indian Carp head (cleaned)
  • 250 grams Basmati rice
  • 300 grams Onion (finely chopped)
  • ½ tablespoon Ginger paste
  • 5-6 cloves Garlic
  • 6-7 pieces Clove
  • 7-8 Cardamom pods
  • 1 Cinnamon stick
  • 2 Bay leaves
  • 1½ tablespoon Salt
  • 1½ teaspoon Turmeric Powder
  • 1½ teaspoon Red chilli powder
  • 1½ teaspoon Sugar
  • 2 tablespoons Ghee
  • ½ cup Vegetable oil
  • 3 cups Water
  • 1¾ cup Hot water
Instructions
  1. Wash the rice well and soak in 3 cups water for at least 30 minutes.

  2. Cook the rice till it is firm to the bite. Strain and set aside.

  3. Cut the fish head into 2-3 pieces, clean and wash well.
  4. In a bowl, combine ½ tablespoon salt with 1 teaspoon turmeric powder. Add the fish head pieces in this powder, coating each piece properly.

  5. Pour oil in a large wok or kadhai; add a pinch of salt and let the oil heat.

  6. On a low-medium flame, fry the fish pieces till golden brown. Strain and set aside. Make sure to cook both sides of the fish to cook it through and ensure there is no odour.

  7. In a fresh pan, heat the ghee. (If you intend to use pan used to fry the fish, carefully drain the hot oil and wipe the vessel with some kitchen towel.)

  8. Once the ghee is hot enough, add the cardamom, clove, bay leaves, cinnamon and stir till the spices splutter.

  9. Add onion, ginger paste and finely chopped garlic. Cook till onion is soft and golden brown.
  10. Add sugar, mix well and cook for 5-7 minutes.
  11. Pour in the hot water. Add salt, turmeric powder and chilli powder, stir well and bring to simmer.
  12. Gently place the pieces of the fried fish head to the simmering curry, over and cook for 5-7 minutes or until the fish softens a bit.
  13. Add the rice to this simmering mixture, stir well.
  14. Cover and cook for a few minutes, until the rice is cooked completely and has absorbed all the water.
  15. Check the seasoning and adjust if needed.
  16. Serve hot.