Muri Ghonto

Fish head is called maachher muro in Bengali. 

Apparently fish head helps you gain intelligence because it enriches you brain and also helps you keeping your vision strong. That's what my mom used to say like all other Bengali moms and grand moms. I was a vivid eater of this item to have both intelligence and vision strong. Never ever doubted this until my vision degraded when I was in 12th standard. After devouring all those big giant fish heads all those years...my vision degraded! 

And intelligence? Boy, let me not start about that!

Those days muri ghonto used be an integral part of biye bari menu(Wedding menu). Although I did not get to attend a lot of wedding ceremonies but from what ever I remember, two items used to be my most favorite. Beguni and muri ghonto.

The fish head cooked with potato, rice and spices makes it a delicious dish with heavenly flavors.

Preparation time :  15 mins

Cooking time         :  40 mins

Serves                        : 4

Ingredients:

• Fish head                  - preferably Rui or Katla, a sweet water fish.
• Potato                        - 1 medium, cubed
• Onion                         - 1 medium, chopped
• Green chilli               - 4-5
• Rice                            - 5 Tbsp(preferably Gobindobhog or Basmati) 
• Cinnamon stick       - 1 inch
• Bay leaves                 - 2
• Green cardamom    - 2
• Black pepper            - 4-5
• Turmeric powder    - 1/2 tsp
• Red chilli powder    - 1/2 tsp
• Cumin powder         - 1 tsp
• Garam masala          - 1/3 tsp(powdered green cardamom, cinnamon and cloves)
• Grated ginger           - 1 tsp
• Mustard oil               - 3 Tbsp

Method:
1. Wash the rice and soak in water for 10 minutes.
2. Wash the fish head properly. Sprinkle salt and turmeric powder and keep aside for 15 minutes.
3. Heat oil in a pan. Fry the fish heads until well fried and brownish. Break them into smaller pieces and fry well. Remove from oil and keep aside.
4. In the same oil add the potato. Sprinkle a little salt and turmeric powder. Fry till golden brown in color. Remove from pan and keep aside.

5. In the same oil(or add a little more if needed), add bay leaves, green cardamom, black pepper, cinnamon for tempering.
6. Add chopped onions and green chilli. Cook till onions turn translucent. 

7. Add turmeric powder, red chilli powder, cumin powder and grated ginger. Cook till masala is cooked and starts releases oil.

8. Add soaked rice. Mix well. Cook for few minutes.

9. Add fried fish head and potato. 

10. Add a  cup of water. Add salt and mix well. Cover with a lid and cook on medium low flame till rice is completely cooked. It should be thick, moist and not runny.

11. Sprinkle garam masala, mix well and remove from stove.

12. Serve muri ghonto with plain rice.