West Bengal

Muri ghonto

Name: Muri ghonto
Total time: 50 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 rohu or katla head cut, plus 2 pieces fish; 1 tsp turmeric (ground turmeric); Salt, to taste; 1/2 cup gobindobhog washed and drained rice; 2 small cubed potato; 3 tbsp mustard oil; 2 bay leaf (indian bay leaf); 2 cardamom 2 cloves, small cinnamon whole spices; 1 large sliced onion; 1 1/2 inch ground ginger; 1 large chopped tomato; 1 tsp cumin powder (ground cumin); 1 tsp kashmiri chilli powder; 1 tsp sugar; 2 slit green chilli; 1 1/4 cups water; 2 tsp ghee; 1/2 tsp garam masala

Fish head and rice cooked into a rich mash. Traditionally saved for the son in law.

50 minTime

24 gProtein each

mediumSpice

Head of the table2 chapters · 1 min read

Make it your way

Grandma's wayThe festive version, head and all.

The original

409kcalsame

24 gproteinsame

3 gfibresame

50minutessame

Muri ghonto, Bengali feast style.

Per serving, worked out from the ingredient table.

Ingredients

Fish1 rohu or katla head, cut, plus 2 pieces

Turmeric (ground turmeric)1 tsp

Saltto taste

Rice½ cup gobindobhog, washed and drained

Potato2 small, cubed

Mustard oil3 tbsp

Bay leaf (indian bay leaf)2

Whole spices2 cardamom, 2 cloves, small cinnamon

Onion1 large, sliced

Ginger4 cm, ground

Tomato1 large, chopped

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp

Sugar1 tsp

Green chilli2, slit

Water1¼ cups

Ghee2 tsp

Garam masala½ tsp

Method

6 steps

1Rub the fish head with turmeric and salt, fry in hot mustard oil until crisp and break it into chunks.
2Fry the potatoes in the same oil until golden at the edges. Lift out.
3Add bay leaves and whole spices, then the onion. Fry until golden, add ginger, tomato, cumin and chilli powder.
4Add the rice and stir for 2 minutes to coat. Add potatoes, fish, salt, sugar, chillies and hot water.
5Cover and cook on low, stirring gently, until the rice is soft and the mix is moist but not wet.
6Finish with ghee and garam masala, rest covered 5 minutes and serve.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Muri ghonto

Fish head and rice cooked into a rich mash. Traditionally saved for the son in law.

50 minTime

24 gProtein each

mediumSpice

Head of the table2 chapters · 1 min read

Make it your way

Grandma's wayThe festive version, head and all.

The original

409kcalsame

24 gproteinsame

3 gfibresame

50minutessame

Muri ghonto, Bengali feast style.

Per serving, worked out from the ingredient table.

Ingredients

Fish1 rohu or katla head, cut, plus 2 pieces

Turmeric (ground turmeric)1 tsp

Saltto taste

Rice½ cup gobindobhog, washed and drained

Potato2 small, cubed

Mustard oil3 tbsp

Bay leaf (indian bay leaf)2

Whole spices2 cardamom, 2 cloves, small cinnamon

Onion1 large, sliced

Ginger4 cm, ground

Tomato1 large, chopped

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp

Sugar1 tsp

Green chilli2, slit

Water1¼ cups

Ghee2 tsp

Garam masala½ tsp

Method

6 steps

1Rub the fish head with turmeric and salt, fry in hot mustard oil until crisp and break it into chunks.
2Fry the potatoes in the same oil until golden at the edges. Lift out.
3Add bay leaves and whole spices, then the onion. Fry until golden, add ginger, tomato, cumin and chilli powder.
4Add the rice and stir for 2 minutes to coat. Add potatoes, fish, salt, sugar, chillies and hot water.
5Cover and cook on low, stirring gently, until the rice is soft and the mix is moist but not wet.
6Finish with ghee and garam masala, rest covered 5 minutes and serve.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Muri ghonto

Make it your way

Ingredients

Method

Muri ghonto

Make it your way

Ingredients

Method

Make it a meal