Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, muri ghonto (fish head curry with lentils). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
One of our favorite dish Here is what you'll need! MURI GHONTO is an authentic fish dish for a Bengali. My sister and I were very fond of eating the soft and juicy fish brain, so fish head curry was often in the menu.
Muri Ghonto (Fish head curry with lentils) is one of the most favored of current viral meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Muri Ghonto (Fish head curry with lentils) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook muri ghonto (fish head curry with lentils) using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Muri Ghonto (Fish head curry with lentils):
- Get 2 catla/rohu fish head
- Make ready 2/3 cup moong dal
- Get 1 small onion
- Prepare Half tomato
- Take 1 1/2 tsp ginger-garlic paste
- Prepare 1 tsp coriander-cumin powder
- Prepare as required Turmeric powder
- Take to taste Salt
- Get 1-2 slit green chillies
- Prepare 1/2 tsp garam masala powder
- Get 1 tsp ghee
- Prepare as required Oil
- Get 1 tsp sugar
- Get as needed Khada garam masalas
- Prepare 1/2 tsp sabut jeera
- Take 1 dried red chilli, a bay leaf
- Take 1 pinch hing
Head of fish, often preferred Katla because of it's size of head, to cook this cousine. Muri Ghonto is one such dish prepared with rice and is a side dish but not a main. I personally find the way rice is used in making Muri Ghonto really Muri Ghonto is one of the signature dishes from the Bengali Cuisine. This is prepared with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish).
Step by Step to make Muri Ghonto (Fish head curry with lentils):
- Wash the fish head properly & add salt and turmeric powder to it, coat them well. Now heat a pan, add oil in it and shallow fry the heads properly.
- Till the time the head pieces gets fried, take another pan or kadai & dry roast the dal for about 2 mins then immediately remove it from the kadai or else the dal may get burnt. Then boil the dal for 3 to 4 whistles.
- Now when the fish-head gets fried, remove them in a plate, now break them into large pieces as shown in the image. Don't break into small pieces, otherwise the fish bones will completely get mixed with the dal. Now keep it aside.
- Now in the same pan add sum more oil if required. Heat the oil & put sabut jeera, khada garam masalas, bay leaf, dried red chilli. Now when it starts spluttering, add a pinch of hing. Now add onion, tomato pieces, slit green chillies, ginger-garlic paste. Then add coriander-cumin powder, turmeric powder, salt sugar and fry everything well.
- When it's half done, add the fish head pieces into it & fry them with the masalas untill oil starts seperating from the masalas. Now add the boiled dal into it, then cover it & cook it in a low flame for about 5 to 7 mins. At last add garam masala powder and a tsp of ghee to it and serve hot with rice.
Muri-Ghonto, one of the most popular & traditional Bengali dish. Muri-ghonto usually taste better with large fish heads, but as we get Tilapia fish here, so I prepared it with that. It can be prepared in different ways with cabbage, lentils, bottle. Muri Ghonto, or Fish head curry with Gobindobhog Rice is a signature Bengali delicacy from the traditional kitchens of Bengal. The Fish head or Muri (a.k.a Muro) of Rohu or Catla(Katla) fish is cooked with flavourful short grained Gobindobhog Rice.
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