Muri Ghonto

Servings: 3-4 persons

Ingredients:         

Rui/Katla Maacher Muro - 1 (from a 2-3 kg fish)

Aatop Chaal (Gobindo Bhog) - 2 tbsp

Potatoes - 4 medium, halved

Onion - 1 medium, finely chopped

Ginger - 1 inch, grated

Garlic - 2 cloves, grated

Turmeric - 1/2 tsp

Red Chilli powder - 1/2 tsp

Cumin powder - 1/2 tsp

Green Chillies - 3-4, slit

Bay leaf - 2 small

Green Cardamom - 3, coarsely crushed

Cinnamon - 1 inch stick, coarsely crushed

Salt - To taste

Ghee - 1 tsp

White Oil - 6 tbsp for frying

Mustard Oil - 3-4 tbsp for cooking

Preparation:

1. Cut muro into 3 big pieces

2. Wash aatop chaa (rice)l, drain and keep aside.

3. Make the masala paste = ginger, garlic, turmeric, chilli powder, and cumin powder

Cooking procedure:

1. Heat 1 tbsp oil in a pan. Add aatop chaal to oil and fry tilll white (should take less than a minute)

2. Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside.

3. Deep fry muro, should turn brown. Browning the fish gets rid of odours. Remove oil since it cannot be used for further cooking.

4. Heat freshly taken 3-4 tbsp mustard oil in a pan.

5. Add bay leaves, cardamon, and cinnamon and fry for 30 sec.

6. Add chopped onions and fry for 4-5 min till onions are soft.

7. Add masala paste (prepared above) and aatop chal. Fry till oil separates out (usually about 2-3 on medium heat). You may sprinkle water, if required, to avoid masala from sticking to the bottom of the pan.

8. Add 2 cups water, salt and bring to boil. Add fried potatoes and simmer for 10 min without cover.

9. Add muro. Simmer on low heat till potatoes and chaal are cooked.

10. Add ghee, green chillies and remove from heat.

Serving Suggestions: