SIDE DISH / Uncategorized

MURI GHONTO

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Muri ghonto belongs to tasty bengali cuisine ….It is cooked with GOBINDOVOG RICE with HEAD OF ROHU FISH.Few people love to have this dish as a single dish.But trust me , eat this dish with steamed rice.You will be super happy.

INGREDIENTS- 1 BIG HEAD OF ROHU FISH/KATLA FISH,MUSTARD OIL FOR DEEP FRYING,3 TBSP MUSTARD OIL FOR COOKING,1/2 CUP GOBINDOVOG RICE,SALT TO TASTE,PINCH OF SUGAR,2 GREEN CHILLIES,1 TOMATO,2 ONIONS,1 TBSP GINGER GARLIC PASTE,2 POTATOES DICED SMALL,2 BAY LEAVES,1 TEASP CUMIN SEED,PINCH OF TURMERIC,PINCH OF GARAM MASHLA POWDER.

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PROCESS-

1. MAKE PUREE OF TOMATO,ONION,CHILLIES.

2. RUB SALT,TURMERIC WELL ON FISH HEAD.NOW DEEP FRY THE FISH HEAD AND BREAK IT INTO SMALL PIECES.

3. HEAT OIL IN A PAN.ADD BAY LEAVES,CUMIN SEED.SAUTE WELL.

4. NOW ADD SMALL PIECES OF POTATOES,RICE.COOK WELL.

5. ADD FRIED FISH HEAD PIECES,PUREE OF TOMATO,ONION & GINGER GARLIC PASTE.COOK WELL.

6. ADD ENOUGH WATER TO BOIL THE RICE (1 CUP HERE).SLOW THE FLAME & COVER UP THE PAN.AFTER 5-10 MINS OPEN UP THE LID.IF THERE IS STILL WATER,COOK WELL TO DRY EXCESS WATER.

7. NOW ITS DONE.ADD GARAM MASHLA POWDER FROM TOP & SERVE WITH STEAMED RICE.

HAPPY COOKING………………

SAYAN MAJUMDER………………………….

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