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Muri Ghanto- Fish head Pulao

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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.











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