Sunday, September 29, 2013

Muri Ghonto

Fish head curry (A Bengal delicacy)


“Muri” or “Muro” actually means head. We, Bengalis relate this very word with fish head. It is worldwide known that Bengalis are very much fascinated about food, especially fish. This very weakness reflects every time in every Bengali’s life. You can see any “adda” (chatting) session; the discussions always boil down to food. We always think about food. Like, after breakfast, we think about lunch, and then we think about afternoon snacks, and so on. Though in the fast life, we can do the same on the weekend only. Anyway, one weekend I cooked “muri ghonto” to satisfy our “Bengali tounge”. Here I like to share the recipe with you. I cannot claim that, this is the original recipe, or I cooked in the original way. Rather I took the way, how briyani is usually cooked. Wait, wait!!! Don’t think that I used the spices of briyani. Actually I used the way how briyani is usually cooked. Anyway, here is the recipe:

 Ingredients:


One big Rohu fish head (Rohu is very close to gras carp fish.)
One big onion (which will yield one cup of chopped onion)
One tbsp. ginger paste
One tsp. garlic paste
Two pods of cardamom
Two inches of cinnamon
Two cloves
One bay leaf
Two tsp. garam mashala
One tsp. cumin powder
One tsp. coriander powder
Half tsp. chili power
One tbsp. sugar
Salt to taste
Pinch of turmeric powder
Two cups of basmati rice
Half tsp. ghee (clarified butter)
Oil as needed


 


Method:


Wash the fish head thoroughly under running water. if you can cut the head in small pieces, it’ll be easier to fry. You can ask the seller, to cut the head into pieces. Otherwise while frying you have to break the head with spatula. Take the head in bowl and mix with salt (one or two tsp.) and turmeric power. Heat two tbsp. of oil, in medium-high heat until smoking hot. Deep fry the fish head covering the wok until crispy, because the head will burst sometimes. Keep the head aside. Chop the onion. Heat fresh one tbsp. of oil, in medium-high heat on a heavy bottomed wok. Add half tsp. of ghee, which will add a fine aroma to the curry. Add the whole spices (cardamom, bay leaves, cinnamon, dry red chili, and cloves). When you get the fine aroma of the spices add the ginger paste. Fry for few seconds, add the chopped onion into it, and fry until the oil separated from it, covering the wok. Then add cumin power, coriander power, and garam mashala powder in the wok and let it fry for another few minutes. Add the fish head in the wok and let it cook. Meanwhile soak two cups of rice in water for half an hour. Take a big saucepan and boil 4-5 cups of water. When the water starts boiling, add the soaked rice, and half-cook it. You can understand when to stop cooking by checking one or two rice. The rice should be little had and will be still thin. Darin the rice, and add it in the wok where the fish is still cooking. Add little water, just to cover the fish and gravy, not the rice. Put the wok in slow flame, and keep the wok cover, until all the water absorbed by rice. By this way the rice will be dry but fully cooked. Serve hot.


 
 

Happy Cooking!!!!

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