Muri Ghonto

Ingredients:

Rohu or Rui Mach’er Matha - cut in 4 pieces
Potatoes - 2 large, diced
Onion - 1 medium size, half-grated (optional, use if you get smell in the fish)
Garlic - 2 pods (optional, use if you get smell in the fish)
Ginger paste - 1/2 tsp
Tomato - 1 small, cubed
Chura or Chira (1/2 cup fried so that it becomes crispy) or Atop rice (2 tbsp, cleanse and fry in oil)
Whole Red Chilli - 2
Bay leaves - 1
Stick of cinnamon
Cardamon - 2
Turmeric Powder - 1/2 tsp
Cumin Powder - 1tsp
Red Chilli Powder - 1/2 tsp
Ghee - 1/2 tsp
Garam Masala Powder - pinch of it
Mustard oil or Sunflower oil
Sugar - a pinch

 

Methods:

·      Sprinkle turmeric powder and salt over the fish heads, and keep aside for 60 minutes.

·     Heat oil in a wok and fry the fish heads so that it turns to golden brown. Drain the oil and set aside.

·        Fry the potatoes in the wok and keep aside.

·        Add bay leaves and red chilli whole in the wok and sauté.

·        Add onion, garlic paste, ginger paste, tomato cubes. Sauté well.

·        Add turmeric powder, cumin powder, and red chilli powder. Sauté well.

·        Add pinch of sugar for color and salt to taste.

·      When the masala starts to get the color, add 2 cups of water and bring to boil.

·     Add fish heads to the curry. If you are using atop rice, add it in this phase. Cover the lid.

·   After 5-6 minutes, with a khunti (spatula) break the fish heads so that it disintegrates into the curry. Do this judiciously so that it remains as fragments but does not get completely pulped down.

·     If you are using chura or chire, then add it at this phase. And add ghee and garam masala.