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Murir Ghanto
[Fish Head dish]


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Murir Ghanto


Rohu/Katla fish head (cut into 2 parts and cleaned) - 2 nos (medium)
Govind bhog rice (washed and soaked in water) - 1/2 cup
Mustard oil - as required for frying fish heads
Ghee - 4 tbsp
Onion (finely chopped) - 1 medium
Green chilli - 2-3 (slit)
Green cardamom - 4-5
Cloves - 7-8
Cinnamon (1" pcs) - 2
Bay leaves - 2
Ginger (grated) - 2 tsp
Salt - as desired
Turmeric powder - 1/2 tsp + 1/4 tsp
Sugar - 2 tsp or as desired
Chilli powder - 1/2 tsp or as desired
Raisins (soaked in water) - 1 tbsp (optional)
Potato (peeled and diced) - 1 medium (optional)
Water - 3 cup

Method of Preparation

1. Mix 1 tsp salt and 1/2 tsp turmeric powder with fish head, and fry well in
    sufficient mustard oil. Drain and keep aside.
2. Heat 3 tbsp ghee in a kadai and fry rice in it till light. Drain and keep aside.
3. Fry potato pieces and raisins, drain and keep aside.
4. Add bay leaves, green cardamoms, cloves and cinnamon, and fry for 30 sec.
5. Add onion and green chillies and saute till onion turns light brown.
6. Add ginger, stir, add rice, potato, raisins, chilli powder, salt, sugar and rest of the turmeric
7. Mix and add water. Boil for 1 minute.
8. Add the fried fish heads, stir and simmer till rice is done.
9. Keep stirring intermittently and break the heads with a spoon, when they become soft.
10. Increase heat and stir till you get the desired consistency.
11. Add rest of the ghee, mix and remove from heat. Serve hot.

Notes & Tips

1. This dish is either served with plain rice as a side dish if you like it a little watery; or as a stand alone dish if you like it dry.