Muri ghonto ( fish head rice curry)

Ingredients

Rohu fish head 1 cut into 2 halves

Gobindobhog rice or Kali jeera rice 2 tbsp washed and soaked for 15 minutes

Potatoes 2 medium sized cut into cubes

Onion 1/2 of a medium sized sliced

Tomato 1/2 of a medium sized chopped

Green chilli 4 to 6 slit

Bay leaf 1

Dry red chilli whole 1

Cumin seeds 1 tsp

Ginger paste 1 tbsp

Garlic 2 cloves crushed

Turmeric powder 1 + 1/2 tsp

Red chilli powder 1 tsp

Cumin powder 2 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1/2 tsp

Salt 1/2 + 1 tsp or as per taste

Mustard oil 3 + 2 tbsp

Procedure

  • Wash clean the fish head pieces and marinate it with 1 tsp turmeric powder and 1/2 tsp salt and allow it to rest for about 5 minutes
  • Heat 3 tbsp of oil in a non stick kadhai at high flames, once hot add in the fish head pieces one by one and fry them from both sides till colour changes to golden brown
  • Now reduce the flames to medium and take out the head pieces from the kadhai once fried and keep aside
  • In the same oil add in the potato cubes and fry them till they turn golden. Then take them out of the kadhai and keep aside
  • In the same kadhai, add in the remaining oil and once hot add the cumin seeds, bay leaf and the whole dry red chilli and sauté for few seconds
  • Then add in the onion slices and fry till they turn golden brown
  • Then add the chopped tomato and fry till the tomatoes softens
  • Now add in the ginger paste and the crushed garlic and saute till the raw smell of the ginger garlic disappears
  • By the time the masala is being roasted, take the cumin and the black pepper powder in a small bowl and mix them well with a tbsp of water to make it a paste and keep aside
  • Now coming  back to the cooking, once the raw smell of the ginger garlic disappears, add the remaining turmeric powder and the red chilli powder and mix well for few seconds
  • Then add in the cumin black pepper paste and salt and saute well for about a minute. If the masala becomes too dry then add about a tbsp of water and mix well
  • Then add the fried potatoes and mix well with the masala. After that add in the rice and mixing it well with the other ingredients, roast all of them for about a minute
  • Now break the froed fish head to further smaller pieces and add them to the roasting ingredients. Give all of them a good mix and roast them for another 1/2 minute or till oil separates from the masala
  • At this point add about 1 and 1/2  cups of hot water, give a good mix and increase the flames to high
  • Once the water starts boiling, again reduce the flames to medium and cover and cook for about 7 to 10 minutes or till the rice gets cooked. In the mid way of the cooking add in the green chillies and again cook
  • Now open the cover, check the salt and juice in the curry. Since the curry needs a thick gravy, in case if there is more fluid than required, then increase the flames to high to evaporate the excess fluid
  • Now add the garam masala powder, give it a good mix and switch off the flames, cover and let the curry rest for about a minute
  • Your muri ghonto is ready to be served.
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