Wednesday, 10 August 2016

Classic Muri Ghonto (Fish Pulao)

Classic Muri Ghonto (Fish Pulao) 

When I’m in a mood to go back to my roots I try to cook some classic dishes.  
Muri Ghonto is a side dish cooked with rice and fried fish head of rohu or katla (known as maacher matha or muro in Bengali).
This is one delicacy of Bengal cuisine but comparatively easy among the lot of Bengali traditional dishes. Traditionally it goes with hot rice in lunch.

One fish head of rohu or katla . Rub turmeric powder & salt on it.
Gobindo bhog rice (Aatop Chaal )  – 4 small spoon. Wash the Rice & keep aside
Two big potatoes – cut into small cubes
1 Onion – cut into thin slices
Garlic paste – 2 tea spoons
Ginger paste – 2 tea spoons
Salt & Sugar to taste

Spice for tempering
Dry Red Chilies - 1
Bay leaves – 1
Cinnamon – 1 piece
Cloves – 3

Spice for cooking
Garam masala powder (cardamom, cinnamon, cloves) – 1 tea spoon
Turmeric powder– 1 tea spoon
Jeera (cumin) Powder – 1 tea spoon

Water: as required
Mustard Oil : as required

Servings : 3-4 persons  

First heat oil in a Kadai. Fry the fish head well. Then break it into medium pieces by hand.
Next temper the oil with whole garam masala(cardamom, cinnamon, cloves), Bay leaf  and dry red chilli. 
Then fry the onion till brown. Add the potato pieces and keep frying. Add the Gobindabhog rice, fry some more.
Next add Garlic & Ginger paste and all the spices for cooking. Add salt and sugar per taste.
When everything is mixed and fried add some water (just enough to cover everything in the Kadai).
Cover and cook a in low flame till the rice and potatoes are cooked.
Finally add the fish and mix well.

This dish does not have a gravy and of mushy type. So after the cooking is complete , dry out the excess water content in high flame, if any.

Sprinkle some good ghee & garam masala powder on top. The heavenly aroma takes me to where I belong  :-) 

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