Muri Ghonto

Instructions

1. 1

   Marinate Fish and Prep Ingredients

   • Clean the fish head pieces thoroughly under running water and pat them dry.
   • In a mixing bowl, rub the fish head pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder. Set aside to marinate for 15-20 minutes.
   • Meanwhile, wash the Gobindobhog rice until the water runs clear. Soak it in water for 30 minutes, then drain completely and set aside.
2. 2

   Fry the Fish Head and Potatoes

   • Heat the mustard oil in a heavy-bottomed kadai or pan over medium-high heat until it is fragrant and lightly smoking.
   • Carefully place the marinated fish head pieces into the hot oil. Fry for 8-10 minutes, turning occasionally, until they are deep golden brown and very crisp. Use a splatter guard as the oil may splutter. Remove with a slotted spoon and set aside.
   • In the same oil, add the cubed potatoes and fry for 5-7 minutes until they are golden brown on all sides. Remove and set aside.
3. 3

   Sauté Aromatics and Spices

   • Drain any excess oil, leaving about 3 tbsp in the pan. Reheat the oil over medium heat.
   • Add the bay leaves, dried red chilies, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they crackle and release their aroma.
   • Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger and garlic paste. Cook for 2 minutes until the raw smell disappears.
   • Add the chopped tomatoes, remaining 0.5 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp salt. Stir well and cook for 5-7 minutes, until the tomatoes soften and oil begins to separate from the masala.
4. 4

   Combine and Cook the Ghonto

   • Add the fried potatoes and the drained, soaked rice to the masala. Gently stir for 1-2 minutes to coat everything well.
   • Add the fried fish head pieces. Use your spatula to break them into smaller chunks to help infuse their flavor into the dish. Mix gently.
   • Pour in 2 cups of hot water and add the slit green chilies. Stir everything together and bring to a boil.
   • Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes. Stir gently once or twice in between to prevent sticking, until the rice and potatoes are fully cooked and the water is absorbed.
5. 5

   Finish and Serve

   • Uncover the pan. The consistency should be a thick, semi-dry mishmash. If it's too wet, cook uncovered for a few more minutes.
   • Sprinkle the sugar, garam masala powder, and ghee over the top.
   • Gently fold everything together. Turn off the heat, cover, and let it rest for 5-10 minutes. This 'dum' period allows the flavors to meld beautifully.
   • Serve Muri Ghonto hot, traditionally with steamed rice.