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Once you recognize the essentials of cooking, it can be such a freeing and also compensating experience to produce a simply delicious dish or baked product. The smells in your house as well as the faces of the people who you share it with are invaluable. We hope this Muri Ghonto (Bengali Fish Head Curry with Rice) recipe will certainly give you some concept for you to become a phenomenal cook.

Prepare fish head - medium sized.
You need gobindobhog rice (or basmati rice).
Prepare big sized potato, diced.
Prepare big sized onion, finely chopped.
Use green chillies, slit for middle.
Provide ginger paste.
Prepare garlic paste.
Provide cinnamon sticks (dalchini).
You need to prepare green cardamom (elaichi).
Prepare (laung).
Provide star anise (chakra phool).
You need bay leaves (tej patta).
Provide dried red chillies.
You need to prepare whole cumin seeds (gota jeera/sabud jeera).
You need to prepare turmeric powder (haldi).
You need to prepare cumin powder (jeera).
You need to prepare coriander powder (dhaniya).
Provide red chilli powder (or as per your tolerance).
Provide sugar.
Prepare salt (according to taste).
Provide ghee.
You need mustard oil.

Short Tips:

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Heat a pan and dry roast cinnamon sticks, cardamom, cloves and star anise. Remove from the pan and keep aside..
Rub the fish head with turmeric powder and some salt. Fry the head properly and keep aside..
Rub the potato pieces with turmeric powder and some salt. Shallow fry the pieces and keep aside..
Heat ghee in a pan and shallow fry the rice adding 2 pinches of turmeric powder for 1 minute. Remove the rice from the pan and keep aside..
Heat 3-4 table-spoon oil in a pan and add cumin seeds, roasted spices, dried red chillies and bay leaves. Allow the spices to splutter..
Now, add the chopped onion and green chillies. Sautè until the onion turns translucent..
Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chilli powder and salt and stir for a few seconds on low flame..
Now, add the fish head and mix very well with the spices. Cook the head with the spices by stirring constantly until it gets crushed properly..
Add the rice and potato and give a quick mix..
Now, add 2 cups of warm water, mix well and cover the lid..
Cook it on low to medium flame for 10 minutes or until the rice and potato get cooked well. Check the salt, if it is less, you can add now..
After 10 minutes, check if it is well cooked. If not, you can add 1 cup warm water more and cook for another 5 minutes..
Once the rice is well cooked and the water gets absorbed, add sugar and mix well..
Turn off the flame, cover the lid and let it set for 10 minutes. Your Muri Ghonto is ready to be served now..

Being a Bengali, I have always loved fish and Muri Ghonto is among my favourite fish dishes. We grew up eating fish (maach in Bengali) almost everyday. Fish, meat and eggs (also onion and garlic) were only restricted on Thursdays due to religious reasons. ABOUT Fish head curry rice ( muri ghonto) RECIPE. Muri Ghonto' is prepared with rice and fish-head where both are cooked together.

There is constantly something new to discover when it concerns food preparation and also every cook's skill-set is open to improvement. This Muri Ghonto (Bengali Fish Head Curry with Rice) recipe is just a couple of recipe ideas to aid enhance your chef's efficiency. There are much more good recipes available and also excellent chefs keep trying to find them throughout their lives. Constant learning is the key to ever-improving food preparation skills.

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