Fish

Muri Ghonto

Name: Muri Ghonto
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Rui/Katla Maacher Muro - 1 (from a 2-3 kg; 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

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Fish head cooked with rice - a treasured Bengali delicacy for fish lovers.

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

Cut muro into 3 big pieces

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

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

Cooking

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

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

Deep fry muro, should turn brown.

Browning the fish gets rid of odours.

Remove oil since it cannot be used for further cooking.

Heat freshly taken 3-4 tbsp mustard oil in a Add bay leaves, cardamon, and cinnamon and fry for 30 sec.

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

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.

Add 2 cups water, salt and bring to boil.

Add fried potatoes and simmer for 10 min without cover.

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

Add ghee, green chillies and remove from

Serving Suggestions

Serve with white rice. A very delicious

Per serving - based on typical ingredient amounts

~207 kcal Calories

~13 g Protein

~8 g Carbs

~15 g Fat

~1 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

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Items that help make this recipe authentic

Rani Mustard Oil (1L) Pure Kachi Ghani - authentic Bengali flavor

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Amul Pure Ghee (1L) Authentic Indian clarified butter

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Organic Turmeric Powder High curcumin, sourced from India

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Whole Cumin Seeds Essential spice for tempering

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