AI-generated image
Muri ghonto
মুড়িঘণ্ট (muri ghonto): Bengali festive mash of rohu fish head cooked with aromatic rice and potato
BangladeshiFor a Bengali family, the head of a big rohu is the part saved for the guest of honour or the new son-in-law at Jamai Shashthi, and the finest thing to do with it is muri ghonto. The head is fried in mustard oil, broken into pieces and cooked with a handful of fragrant short-grain rice, diced potato and warm spices until it becomes a thick, almost dry mash, finished with ghee and garam masala. In Dhaka homes it is eaten in the middle of a meal, after the shak and dal and before the main fish curry, with plain rice. Many cooks leave the head in big lumps, but it should be broken up after frying so the rich flavour from the head spreads through the rice. Chef's tip: buy the head from a large fish of at least 2 kg and ask the fishmonger to remove the gills and split it for you.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb rohu or catla fish head, gills removed, split in twowashed
- 1 tsp ground turmericdivided
- 1 ½ tsp saltdivided
- 5 tbsp mustard oildivided
For the ghonto
- 2 ⅛ oz gobindobhog, kalijira or other short-grain aromatic ricewashed and soaked 15 minutes
- 2 potatoespeeled and cut into 1.5 cm dice
- 1 tsp cumin seeds
- 1 cinnamon stick3 cm
- 1 onionfinely chopped
- 2 tsp ginger paste
- 1 tsp ground cumin
- 1 tsp red chilli powder
- 1 tsp sugar
- 1 ½ cups hot water
- 1 tbsp ghee
- 1 /2 tsp ground garam masala
- 3 green chillies (optional)slit
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/10 doneStep 1: Rub 1 ⅓ lb rohu or catla fish head, gills removed, split in two with ½ tsp ground turmeric and ½ tsp salt and leave for 10 minutes in the fridge.
Step 2: Heat 3 tbsp mustard oil in a karai over a medium-high heat until it just smokes, then fry the head for 4–5 minutes on each side, covered with a splatter guard, until deep golden. Lift out.
10 minStep 3: Fry 2 potatoes in the same oil for 4–5 minutes until golden at the edges, then lift out.
5 minStep 4: When the head is cool enough to handle, break it into 6–8 pieces with your fingers, keeping the soft flesh and discarding any loose sharp bones you can see.
Step 5: Add the remaining 2 tbsp mustard oil to the pan over a medium heat with 2 bay leaves, 1 tsp cumin seeds, 3 green cardamom pods and 1 cinnamon stick and let them crackle.
2 minStep 6: Add 1 onion and fry for 5–6 minutes until golden, then stir in 2 tsp ginger paste, 1 tsp ground cumin, 1 tsp red chilli powder, the remaining ½ tsp ground turmeric and a splash of water and fry for 2 minutes until the oil separates.
6 minStep 7: Drain 2 ⅛ oz gobindobhog, kalijira or other short-grain aromatic rice and add it with the potatoes, 1 tsp sugar and the remaining 1 tsp salt; stir for 2 minutes until the rice is coated.
3 minStep 8: Pour in 1 ½ cups hot water, cover and simmer over a low heat for 15–20 minutes until the rice and potato are soft.
20 minStep 9: Fold in the fish pieces and cook uncovered for 4–5 minutes, stirring and pressing gently, until it becomes a thick mash with no liquid left. Add 3 green chillies.
5 minStep 10: Finish with 1 tbsp ghee and 1 /2 tsp ground garam masala and serve hot with plain rice.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 22 g
- Carbs
- 42 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does muri ghonto take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
Doi chiraFlattened rice with curd
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
All i pebreEel and potato paprika stew
In El Palmar and the other villages around the Albufera lagoon south of Valencia, the restaurants that are famous for paella serve something older first: all i pebre, "garlic and pepper", a brick-red stew of lagoon eel and potatoes thickened with a pounded almond and fried-bread picada. It is rich, garlicky and gently hot, eaten with bread to mop up the sauce. Ask your fishmonger to skin and cut the eel, and handle it with gloves: raw eel blood is irritating, though harmless once cooked. If you can't find eel, monkfish or hake works well. A common mistake is letting the paprika burn; it turns bitter in seconds, so add it off the heat. Chef's tip: break the potatoes with a knife instead of cutting cleanly; the rough edges release starch and thicken the sauce.
Spanish