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There are several resources of info on cooking. Some details is tailored towards knowledgeable chefs and also except the ordinary individual. It can be puzzling to wade through every one of the available information. Luckily, this Muri Ghonto (Bengali Fish Head Curry with Rice) recipe is easy to do and will certainly provide you some great pointers. They will certainly benefit anyone, also a novice.

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

Short Tips:

- Sometimes all the dish needs could be a squeeze of lemon to take it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

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..

Its hard to believe how tasty fish head and bone become. Muri Ghonto is a dry dish made with fried fish head (known as maacher matha or muro in Bengali), potatoes, very little rice and myriad spices. Don't turn up your nose, it smells nothing but heavenly and tastes more so. If you haven't sucked onto a piece of fish head and pondered on the complexities of. Discover the magic of the internet at Imgur, a community powered entertainment destination.

There is constantly something brand-new to discover when it concerns food preparation and every chef's skill-set is open to renovation. This Muri Ghonto (Bengali Fish Head Curry with Rice) recipe is just a few recipe concepts to help enhance your cook's efficiency. There are many more great recipes around as well as good cooks keep seeking them throughout their lives. Continuous knowing is the key to ever-improving cooking abilities.

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