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Are you a cooking guru? Perhaps you are just a kitchen area veteran? Or like several others, you might be a beginner.Whatever the instance may be, helpful cooking guidance can include some fresh ideas to your cooking. Spend some time and discover a couple of things that can splash some new enjoyable into your kitchen area regimen. This Muri Ghonto (Bengali Fish Head Curry with Rice) recipe maybe a perfect fit for you.

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

Short Tips:

- When storing components that you will certainly utilize for food preparation it is a great habit to stock them in large amounts and freeze them in plastic bags. This will certainly make preparing food easier and quicker. As an example, when preparing veggies, you can simply draw them out of the fridge freezer as well as merely steam them.

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.

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