Skip to main content

Muri Ghanto- Fish head Pulao

 





Dear Friends,

    Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating. 

    It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam.

The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.'


Ingredients:-


  1. Katla Fish Head- 1 medium size(can use rohu fish head).
  2. *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup.
  3. Potatoes- 2 medium(diced).
  4. Onion- 1medium(chopped).
  5. Ginger paste- 2tsp.
  6. Garlic paste- 1tsp.
  7. Red chili powder- 1-1/2tsp(or according to your taste).
  8. Garam Masala powder- 1/2 tsp.
  9. Cumin powder- 1tsp.
  10.  Coriander powder- 1tsp.
  11. Turmeric powder- 2tsp.
  12. Sugar- 1tsp.
  13. Salt- To taste.
  14. Mustard oil- 6 tbsp or As required.
  15. Ghee(clarified butter)- 2-1/2tbsp.

Whole spices for seasoning:-


  1. Bay leaves- 2nos.
  2. Dry red chilies- 2nos.
  3. Cumin seeds- 1/2 tsp.
  4. Cinnamon stick- 1inch.
  5. Green cardamom- 3-4 pods.
  6. Cloves- 4nos.

Preparation Method:-


Step 1- First, wash the fish head under running water. Discard gills, and marinate fish head with salt, 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder. Set aside for 30 minutes.


Step 2- Marinate potatoes with salt and 1/2 tsp of turmeric powder.


Step 3- Now wash the rice a couple of times. Place a wok on medium flame. Add 1/2 tbsp of ghee. Once ghee will start melting, add rice to the wok. Stir and cook rice until the grains separate from each other, about 4-5 minutes on low flame. Make sure rice grains should not burn.


Step 4- After 30 minutes, Place a pan on medium flame. Add 4tbsp of mustard oil; Once oil heated well, fry marinated fish head until golden and crisp. Transfer the fried fish head to a bowl.


Step 5- In the same remaining oil, add diced potatoes. Fry them until golden. Take out in a bowl once, get the texture.


Step 6- Now, add the remaining mustard oil to the wok. Let the oil heated well. Add 1tbsp of ghee. Once ghee starts melting, add bay leaves, dry red chilies, cumin seeds, whole garam masala(cinnamon, cardamoms, cloves). Saute until aromatic.


Step 7- Next, add chopped onion. Saute and cook until the onion becomes soft. Now, add ginger paste, garlic paste, and saute until the raw aroma goes away.


Step 8- Now, add spice powder(cumin powder, coriander powder, red chili powder, turmeric powder) one after another. Sprinkle some water and cook all spices well until oil separates from the spice.


Step 9- Add fried potatoes, rice grain, and fried fish head. Combine all ingredients well with spice. Next, add 2 cups of hot water, and close the wok with a lid. 


Step 10- Stir occasionally and cook with covered, until rice is cooked well and potatoes boiled completely. 


Step 11- In between check, salt, and spice; if requires, adjust according to your taste. If require can add more water.


Step 12- After 10-15 minutes, check once all water evaporates; add garam masala powder, remaining ghee. Mix all ingredients well. Cover the wok with a lid for 5 minutes. Turn off the flame. Now Muri Ghanta is ready to serve with steamed rice.











Comments

Last week's top

Royal delicacy of India "Laal Maas"

  image credit Hello readers,      Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan! Ingredients:- 1. Mutton- 1 kg( with bone cut into 1 inch pieces). 2. Yogurt- 1 cup. 3. Ghee( clarified butter)- As required. 4. Charcoal- 4 pieces.  Whole spices:- 1. Kashmiri red chilies- 20 (whole). 2. Cumin seeds- 2 ...

Sarson Ka Saag

  Dear Friends,  Today I am here to share with you a famous delicacy of North India (Punjab)." Sarson Ka Saag" with 'Makki Di Roti' is considered a unique dish in Punjab. Hot Makki di roti with Sarson da saag with butter or ghee is a lip-smacking treat in winter. So, let's start making Sarson Ka Saag. Ingredients:- Mustard leaves- 400g. Spinach- 100g. Radish leaves- 100g. Chenopodium(bathua)leaves-100g. Turnip- 1/2cup. Fenugreek leaves- 1cup(chopped). Spices:- Onions- 2medium(roughly chopped).+ 2medium(finely chopped). Tomatoes-3medium(chopped). Ginger- 2inch(chopped). Green chilies- 3(chopped). Garlic- 8cloves(chopped). Red chili powder- 1/2 tsp. Asafoetida- 1/4tsp. Cumin seeds-1/2tsp. Turmeric powder-1/2tsp. Maize flour- 2tbsp. Salt-To taste. Ghee(clarified butter)- 2 tbsp. Preparation Method:- Step 1- Firstly, remove the stalks from all saag(green leaves)and separate the leaves. Wash all green leaves under running water thoroughly, drain water, and set aside. S...

Indian Naan Bread Recipe

  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...