Skip to main content

Muri Ghanto- Fish head Pulao

By

 





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.











Labels:

Comments

Post a Comment

Last week's top

Pineapple Raita

By
  Hello friends,      Today I am going to share with you the pineapple raita recipe. Before that would like to share you the nutritional value. Pineapple is a tropical fruit and low calories but have an incredibly impressive nutrient profile. Christopher Columbus brought pineapples back to Europe after an expedition to South America. Pineapple has range of different health benefits. It decreases the risk of Obesity, Diabeties,heart disease. It also prevents the risk of developing Asthama and help to lowering blood pressure. As because pineapple is an excellent source of Vitamin C, a strong antioxidant, studies have shown beta-carotene to have an inverse association with the development of colon cancer. Pineapple also help to reduce swelling, bruising, pain associated with injury and surgical intervention. Antioxidant also help to fight skin damage, caused by the sun and polution. Reduce wrinkles and improve overall skin texture. But remember never take pineapple whil...
Post a Comment
Read more

Italian Dessert - "Pistachio Panna Cotta"

By
image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...
Post a Comment
Read more

South Indian Fish Recipe - "Mulakitta Meen Curry"

By
image credit Hello readers,      Today I'll share you a famous Keralian fish curry delicacy,"Mulakitta meen curry". This dish always tastes better after a day, you can use 'King Fish',' Salmon', 'Seer Fish' for this curry. Ingredients:- 1. Fish- 1 kg.(2 cm pieces). 2. Mustard seeds-1 tsp. 3. Fenugreek seeds-1/2 tsp. 4. Coconut oil- 3 tbsp. 5. Medium shallots- 8 ( chopped). 6. Garlic-3 tbsp( paste). 7. Ginger- 3 tbsp (paste). 8. Turmeric powder- 1-1/2 tsp. 9. Chili powder- 6-8 tsp (can use more chili powder to make it more spicy). 10. Curry leaves- 15-18 numbers. 11. Garcinia Indica (Kokum)- 5-6 (dry). 12. Salt- To taste. 13. Fresh lemon juice- 2 tbsp. Preparation Method:- Step 1:- Take a cup of warm water in a bowl and soak Kokum for 15-20 minutes. Step 2- Clean fish with water, salt and lemon juice to avoid raw smell of fish,can also use all purpose flour with it. Step 3- Place a pan on medium heat, now add 2 tbsp coconut oil in the pan, once oil ...
Post a Comment
Read more