Muri Ghonto Recipe: Fish head Cooked with Rice

Muri Ghonto is a is one of the very popular bengali dishes made with fried fish head, first of all the head which, if you have ever spoken to an expert, will have certainly explained to you is the best part, potatoes, lentils, cabbage, little rice and spices.

One man's scraps are another man's delight. Although not widely appreciated, gourmets around the world know that the head is one of the tastiest parts of fish and are used in a wide range of delicious recipes - or even whole. It's the part of the animal's body that concentrates the most flavors and textures.

Serving heads is also a move to reduce food waste, encouraging people to consume or otherwise use more parts of the fishes. Far from being waste, fish heads are enjoyed in many cultures around the world. People save the heads of shrimp, enjoying the juices as a flavor complement after devouring the sweet meat.

The heads are an underrated part in cooking, but that’s where the most intense flavours come from. Even in your kitchen you can make the most of the heads. Fish heads are cheap or even free if you have a good relationship with your trusted fishmonger. Fishes in Bengal are often sold with the head, so it is essential to know how to cook (and enjoy) this part so as not to have to throw it in the garbage. 

It offers the diner a multitude of flavors and textures, and also conveys a sense of reverence for the fish they’re eating.

Here is a recipe of the Muri Ghonto

Ingredients

1 fish head (preferably Rohu)
1 potato, diced
1 cup moong dal
2 bay leaves
1 tsp turmeric
1 tsp cumin powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cardamom powder
3 pieces cinnamon
1 tsp ginger paste
1 tsp garlic paste
1 cup rice
1 onion, chopped
1 tsp cumin seeds
4 tbsp mustard oil
2 cups water
1 tbsp clarified butter (ghee)
Salt to taste


Method


Marinate the fish head with turmeric powder and salt.

Heat the oil in a wok. Fry the fish head in it. Remove and break into medium sized pieces. Keep aside.

Roast the moong dal in a pan till it turns light brown and a sweet aroma comes from it. Remove it from fire and put it in water.

Heat the ghee. Add bay leaves, cumin seeds and let it splutter. Add onion, ginger, garlic paste, turmeric, cumin, chilli powder, coriander, cardamom, cinnamon and the rice and fry until golden brown.

Drain the excess water from the soaked roasted moong dal and add the dal to the pan. Mix them properly. Add fish head, water and potatoes and toss around for a while. Let it boil. Add salt. Let it simmer until rice is done. If there is too much water, reduce it so that the dish is thick

Remove from heat, give a stir to separate the rice grains, cover and keep for a few more minutes.

Serve hot.