Muri Ghonto is one of the signature dishes of Bengali Cuisine. We cook it with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish). Muri stands for Head. We mostly savor it with plain rice. Ghonto is a mushy-sidedish. Both Niramis aka veg Ghonto as well as Aamish aka Non-veg ghonto are popular. Muri Ghonto needless to say is a non-veg ghonto. This end product is actually a great amalgamation of fish head, rice, and potato chunks. We call this Muro Ghonto as well.
Ingredients
- 1 cup mung dal/ split mung beans
- 2 tbsp white basmati rice
- 4-5 cups water
- Salt to taste
- 1 cup sliced onions
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 medium tomato chopped
- 1 fish head descaled, cleaned and cut
- 1 tsp paanch phoron
- 4 cloves
- 2 cinnamon stick
- 4 cardamom
- 3 bay leaves
- 5 pcswhole black pepper
- 2 pcs dry red chilli
- 1/2 tsp cumin powder
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp ghee
- 1/2 tsp roasted cumin powder
- Coriander
- Green chilli
- Fried onion
Chef : Afroza Naznin Shumi
Director : Shahid Sharif