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Before you jump to Muri Ghonto (Bengali Fish Head Curry with Rice) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already know that the body needs a healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that exercising regularly and adopting a healthy lifestyle both factor heavily into the overall health of your heart. Did you know, though, that a number of specific foods are good for improving the health of your heart? If you would like to know which foods to eat to improve your heart health, keep reading.
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We hope you got insight from reading it, now let’s go back to muri ghonto (bengali fish head curry with rice) recipe. To make muri ghonto (bengali fish head curry with rice) you only need 22 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Muri Ghonto (Bengali Fish Head Curry with Rice):
- Prepare 1 fish head - medium sized
- Provide 3/4 cup gobindobhog rice (or basmati rice)
- You need 1 big sized potato, diced
- Use 1 big sized onion, finely chopped
- You need 5-6 green chillies, slit for middle
- Take 1 tsp ginger paste
- You need 1 tsp garlic paste
- Take 2 cinnamon sticks (dalchini)
- Take 5-6 green cardamom (elaichi)
- Provide 5-6 cloves (laung)
- Get 2 star anise (chakra phool)
- Get 2 bay leaves (tej patta)
- You need 2 dried red chillies
- Take 1/2 tsp whole cumin seeds (gota jeera/sabud jeera)
- Prepare 2 tsp turmeric powder (haldi)
- Get 1 tsp cumin powder (jeera)
- Provide 1 tsp coriander powder (dhaniya)
- Prepare 1/2 tsp red chilli powder (or as per your tolerance)
- Take 1 tsp sugar
- You need salt (according to taste)
- Take 1/2 tsp ghee
- Get 4-5 tbsp mustard oil
Steps to make Muri Ghonto (Bengali Fish Head Curry with Rice):
- 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.
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