2 types of Muri ghonto recipe. Bengali recipe of fish

2 types of Muri ghonto recipe. Bengali recipe of fish
Bengali recipe of fish


Muri ghonto is a very famous, and authentic Bengali fish recipe. It's a very popular dish among Bengali households. Muri here stands for fish head, which is the main ingredient of this dish, and specially Catla fish head (কাতলা মাছের মাথা) and Rohu fish head (রুই মাছের মাথা) is used in this traditional Bengali recipe. Cause fishes are widely available among all over in India, and special in West Bengal and Bangladesh.

Fried fish head with some chunks of potatoes and gobindobhog rice, tempered in some spices makes this dish awesomely delicious. Muri ghonto with moong dal is also very famous and tasty.

Muri ghonto is a one-pot dish, in which gobindobhog rice is specially used. But muri ghonto can be prepared with Moong Dal also. In this recipe, the fish head is cooked with some lentils, along with some Bengali spices.

Muri ghonto recipe is a Bengali delicacy, although rice is used in this recipe, still, it's a side dish, which can be served as a main course dish with some steamed rice.
Macher Muri ghonto is an ideal recipe for a Bengali lunch or dinner. You can serve it on any occasion.

This tradition Bengali fish recipe is very simple and easy to prepare the dish. And also doesn't require too many ingredients. So if you want to know how to make Muri ghonto at home, follow the steps properly which I have given, and also do not forget to follow the tips given by me.

Today I have shared 2 types of Muri ghonto recipe, the first one is Macher Muri ghonto recipe, and the second one is Muri ghonto with Moong Dal. Both of these recipes are very tasty and easy to prepare.

Try it at home and share your experiences with us. Comment below to share your precious feedback, and enjoy this awesome recipe with your family.


Macher Muri ghonto:-



Macher muri ghonto
Macher Muri ghonto


Ingredients:-


1. Catla fish head (কাতলা মাছের মাথা) 2 medium size
2. Potatoes 2 medium size
3. Mustard oil 4-6 tablespoon
4. Ghee 1 teaspoon
5. Whole garam masalas ( 1 bay leaf, 2-3 cardamoms, 1 cinnamon stick)
6. Dried red chillies 2
7. Cumin seeds 1 teaspoon
8. Thinly sliced onions 2 medium size
9. Ginger garlic paste 2 teaspoon
10. Gobindobhog rice 1 cup
11. Cumin powder 1 teaspoon
12. Red chilli powder ½ teaspoon
13. Turmeric powder 2 teaspoons
14. Garam masala powder ¼ teaspoon
15. Salt to taste
16. Slit green chillies 2

Preparation:-

• Add 4 tablespoon mustard
Fried fish head
Fried fish head
oil into a pan, when the pan heats up add 1 medium size Catla fish head into it. Now start frying the fish head on a high flame for 2-4 minutes. When it's half cooked, break the head into pieces, using a spoon. Then fry it well.

• After 4-5 minutes when the fish head is fried, remove it from the oil, now add the cubed potatoes into the oil, and fry until gets little brown. No need to cook it too much, fry on a high flame for 3-4 minutes. When the potatoes are fried, remove it from the oil.

• Now add some more mustard oil into the pan (2-3 tablespoon), once the oil gets hot add 1 bay leaf, 2 dried red chillies, 2-3 cardamoms, and 1 cinnamon stick into the oil. Also, add 1 teaspoon of cumin seeds, and stir it on a medium-low flame for 10 seconds.

• Now add thinly sliced onions into the oil and fry for 2 minutes on a medium-low flame, stir it until the onion gets pink. Then add 2 teaspoon ginger garlic paste and fry on a high flame, so that the raw smell disappears. After frying for 4-5 minutes when the onions get nice and brown.

• Now add the fried potatoes into it and mix well, now add 1 cup of Soaked gobindobhog rice, and again mix it well with the gravy. Now fry the rice for 5 minutes on a medium-high flame, until it gets transparent in colour.

• Add 1 teaspoon of cumin powder, ½ teaspoon red chilli powder and 1 teaspoon of turmeric powder, some salt to taste, and now give it a nice mix for 2-3 minutes on a medium-low flame. Now add 2 slit green chillies into it.

• Now add the fried fish head into the pan, and mix it well with the rice for 2 minutes. When it mixed well add 2½ cup of water, stir it again and cover the pan for 15-20 minutes on a low flame.

• After 15 minutes check the rice, and the potatoes are properly cooked or not. If still there some more water is left then give it a stir and again cook for 5 minutes. After 5-6 minutes when the rice Soaked all the water, add ¼ tsp of garam masala powder into it and mix well. Now turn off the flame and add 1 teaspoon ghee into the muri ghonto, mix well and cover the pan. You delicious Macher Muri ghonto is ready to serve.


Some tips:-


1. The fish head should be
Marinated fish head
Marinated fish head
marinated before frying for 10-15 minutes, you just need to add ½ teaspoon turmeric powder and 1 teaspoon salt into it, and then mix it or rub the masalas on the fish head properly, and then fry it.

2. Do not break the raw fish head, or before frying. Always break it after frying for 3-4 minutes. It will break easily. And it's very important to break the fish head into little pieces so that it can be properly mixed with the rice.

3. When frying the potatoes, no need to cook it properly, cause we gonna cook it again with the rice. Just make sure it gets little brown, and you can add some salt and turmeric to it also.

4. Using gobindobhog rice
Gobindobhog rice
Gobindobhog rice
makes the dish more delightful, and aromatic. And you need to properly clean, and soak the gobindobhog rice into water, for 10-15 minutes before use.

5. Also after adding gobindobhog rice you need to fry it for 5-6 minutes, it helps the rice grains to hold the shape and not to stick with other grains. For that, the dish looks more delicious and also tastes better.

6. If you like spiciness you can add slit green chillies, or if you do not like too much spiciness then just add whole green chillies. And also you can skip adding dried red chillies.

7. Here we need to maintain the ratio of rice and water. As for dishes like pulao we use 1:2 ration of rice and water. But here you need to add some more water cause this dish shouldn't be too much dry. And it should contain some gravy.

8. As we have used whole garam masalas, so do not add too much garam masala powder, just ⅓-¼ teaspoon is enough. And don't forget to add some ghee into it, ghee makes the dish much more tasty and aromatic.

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Muri ghonto with Moong Dal:-


Muri ghonto with moong dal
Muri ghonto with moong dal


Ingredients:-

1. Catla fish head (কাতলা মাছের মাথা) 2 medium size
2. Moong Dal 2 cups
3. Mustard oil 6 tablespoon
4. Ghee 1 teaspoon
5. Whole garam masalas ( 2 bay leaves, 2-3 cloves, 2-3 cardamoms, 1 cinnamon stick)
6. 2 dried red chillies
7. Chopped onions 2 medium size
8. Ginger garlic paste 2 teaspoon
9. Onion paste 2 teaspoon
10. Salt to taste
11. Turmeric powder 2 teaspoon
12. Red chilli powder ½ teaspoon
13. Coriander powder ½ teaspoon
14. Cumin powder 1 teaspoon
15. Garam masala powder ¼ teaspoon
16. Slit green chillies 2-3

Preparation:-

• First fry the moong dal, for that add 2 cups of moong Dal into the pan, and dry roasted it. Fry it on a medium-low flame for 2-3 minutes, until the lentils get little brown, and then remove it from the pan.

• Add 4 tablespoon mustard oil into a pan, when the pan heats up add 1 medium size Catla fish head into it. Now start frying the fish head on a high flame for 2-4 minutes. When it's half cooked, break the head into pieces, using a spoon. Then fry it well.

• After 4-5 minutes when the fish head is fried, remove it from the oil, add some more mustard oil if needed (1-2 tablespoon) when the oil heats up, add the whole garam masalas, 2 bay leaves, 2 dried red chillies, 2-3 cardamoms, 2-3 cloves and 1 cinnamon stick into the oil. Stir the masalas on a medium-low flame for 10 seconds, so that it can release the aromas.

• Now add 2 medium size chopped onions into the oil, and fry for 2 minutes on a medium-low flame, stir it until the onion gets pink. Then add 2 teaspoon ginger garlic paste, and 2 teaspoons of onion paste and fry on a high flame, so that the raw smell disappears. Fry for 4-5 minutes until the onions get nice and brown.

• Now add 1 teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, and ¼ teaspoon garam masala powder, add some salt to taste, and start frying the masalas on a medium-high flame. Add some water (3-4 tablespoon) and stir well, fry it for 4-5 minutes until the masala starts releasing oil.

• When the masala is fried, add the fried fish head into the gravy, mix it nicely, and add the Fried moong dal also. Now again fry it for 3-4 minutes, and mix the dal well with the gravy. Add 2-3 slit green chillies into it, and now add 3-4 cups of hot water. Again give it a nice mix and cover the pan for 10 minutes on a medium-low flame.

• After 10 minutes check the dal, if it's cooked or not. If the dal gets thick, and no water is left, the dish is ready. Now add ½ tsp of cumin powder from the top. Turn off the flame and add 1 teaspoon ghee into the Moong Dal muri ghonto, mix well and cover the pan. You delicious Moong Dal muri ghonto is ready to serve.

Some tips:-

1. The moong dal should be
Moong Dal
Moong Dal
fried always before use. Moong Dal releases an aroma, that makes any dish more flavoursome and tasty. Just dry roast it in a tawa or pan, and it would become tastier. It increases the flavours, but you can use raw moong dal also.

2. Using mustard oil is very important cause it also enhances the flavours of the dish, the smell of mustard oil is a sign of any tasty Bengali dish. And you can add some raw mustard oil on the top, instead of ghee after the dish has been prepared.

3. The fish head should be marinated before frying for 10-15 minutes, you just need to add ½ teaspoon turmeric powder and 1 teaspoon salt into it, and then mix it or rub the masalas on the fish head properly, and then fry it.

4. Do not break the raw fish head, or before frying. Always break it after frying for 3-4 minutes. It will break easily. And it's very important to break the fish head into little pieces so that it can be properly mixed with the dal.

5. For this recipe, it's very important to fry the masalas well, how much you'll fry, it will release the flavours and aromas from it. And you can add some water so that it won't get burnt at the time of frying.

6. If you like spiciness you can add slit green chillies, or if you do not like too much spiciness then just add whole green chillies, and also you can add the green chillies after the dal is cooked so that too much spiciness cannot be released. And also you can skip adding dried red chillies.

7. You need to cook the dal for 8-10 minutes, and don't forget to stir it in every 5 minutes, so that it won't stick with the bottom of the pan, and get burnt. And also be careful about how much water you are adding. I like this dish thick and creamy, so I use almost 3½ cups of water for 2 cups of moong dal.


Also, don't forget to check other very delicious Bengali recipes on our website - Fitness Feasts. Try out those also. And let us know about your experience. Keep visiting our website. 


With some delicious food recipes we have lots of fitness tips also for your fitness, and healthy lifestyle. Check out those also. Thank you.

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