Moori Ghonto

Name: Moori Ghonto
Total time: 2700 s
Yield: 2-3servings
Cuisine: Indian
Ingredients: 100 gm gobindobhog rice; 1 rohu/catla fish head; 2 medium sized potato chopped in cubes; 1 tomato chopped in small pieces; 1 bayleaf; 1 dry red chilli; 4 green cardamom; 4 cloves; 1 inch cinnamon stick; Mustard oil as required; 1 tablespoon ghee; 1 teaspoon garam masala powder; 1 teaspoon ginger paste; 1 teaspoon green chilli paste; 1 teaspoon cumin seeds; Salt as required; Sugar as required; Water as required; 1 teaspoon turmeric powder; 1 large onion finely chopped; 4 green chillies cut into slits

Sumita Sarkhel @cook_11753561

Kolkata, India

According to the traditional Bengali legends, fish head enriches our brain and vision. Moori ghonto is a Bengali delicacy which can be considered as a polau with rohu or catla fish head and potato.

Sumita Sarkhel @cook_11753561

Kolkata, India

According to the traditional Bengali legends, fish head enriches our brain and vision. Moori ghonto is a Bengali delicacy which can be considered as a polau with rohu or catla fish head and potato.

Saved

Ingredients

45min

2-3servings

100 gmgobindobhog rice
1rohu/catla fish head
2medium sized potato chopped in cubes
1tomato chopped in small pieces
1bayleaf
1dry red chilli
4green cardamom
4cloves
1 inchcinnamon stick
Mustard oil as required
1 tablespoonghee
1 teaspoongaram masala powder
1 teaspoonginger paste
1 teaspoongreen chilli paste
1 teaspooncumin seeds
Salt as required
Sugar as required
Water as required
1 teaspoonturmeric powder
1large onion finely chopped
4green chillies cut into slits

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Steps

45min

1

At first, fry the fish head in the mustard oil in a wok.
2

Keep it aside.
3

In the same wok,‌ deep fry the potatoes with a little amount of salt and turmeric powder.
4

Keep it aside
5

Now add 1 teaspoon of ghee in the same oil and add the cardamom, cinnamon, cloves, bayleaf, cinnamon,and dry red chilli. Fry till the aroma comes out.
6

Add the chopped onion and turmeric and deep fry it or till it is golden brown.
7

Rinse the rice and in another pan fry the rice without any oil till you notice a slight change in the texture. Keep it aside.
8

Now continue the process that we left in step 6. Add the chopped tomatoes in it and again fry for some time.
9

Add the ginger and green chillies paste and fry the masala altogether and some green chillies.
10

Add the rice and the fried fish head(break it in some pieces before adding).
11

Mix it very well and add some lukewarm water. The quantity of the water should be double the quantity of the rice. For example if you are cooking 1cup of rice then add 2cups of water and some salt to taste.
12

Cover it with a lid and cook it till the water dissapears and the rice becomes cooked.
13

Add some sugar and garam masala powder and rest of the ghee. Serve hot
14