Muri Ghonto is basically fried fish head cooked with different ingredients like Moong Dal, Brinjal, Flatted Rice/ Poha etc. It is a typical Bengali rice preparation cooked with fish head popular in Bengal and Assam. With all thanks to my Bengali maid, I have learned this recipe of fish head cooked with Assamese Joha Rice.

Preparation Time : 20 minutes

Serves : 4 persons

Ingredients :

Fish Head : 1 (*You can use any big fish head like Rohu, Katla or Bhetki etc.)

Joha Rice : 3 tablespoons (*You can use any other Rice type incase Joha Rice is unavailable. Joha is used for its unique aroma)

Refined oil / Mustard oil : 5 tablespoons

Turmeric / Haldi powder : 1/4 teaspoon

Garam Masala powder : 1 teaspoon

Cumin / Jeera powder : 1 teaspoon

Coriander / Dhania powder : 1 teaspoon

Onion : 3 large, roughly sliced

Garlic : 10 cloves

Green Chili : 2, slitted

Green Cardamom / Elaichi : 3, crushed

Cloves / Laung / Lavang : 2

Cinnamon / Dal chini : 1 inch piece

Bay leaf / Tejpatta : 2

Salt as per taste

Water as required

Method :

Clean the fish eyes, ears, teeth and gills. Wash properly and marinate with salt and turmeric powder.Heat oil in a kadhai or pan and deep fry the fish head until golden brown. Keep aside. Soak the Rice in little water for about 10-15 minutes.

In the leftover oil add the crushed Cardamom, cinnamon, cloves and Bay leaf. Add in the whole garlic and roughly sliced onion along with the slitted Green chilies. Cook for 1 minute till transculsent. Add salt and turmeric as required.Drain excess water from the Rice and add the sauted onions. Sauté for 5-6 minutes on medium flame until the Rice is fried properly.

In a bowl, take 1/2 cup water and add in all the powdered spices. Mix well and add the mixture to the Rice. Mix well and simmer for a minute.

Break the fish head with hand and add in to the rice.Now add in 1 and 1/2 cup water and let the Rice simmer until all the liquid evaporates and the Rice is fully cooked.

Garnish with chopped coriander. Serve hot with steamed Rice and Daal or along with your Assamese or Bengali main course platter.

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