Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, April 28, 2011

Fish Head Curry/Muri Ghonto(মুড়ো ঘণ্ট)

  1. Rui fish head-1 large
  2. Mung dal-2 cup
  3. Cinigura or kalijira rice- 1/2 cup
  4. Onion-1 medium(chopped)
  5. Onion (paste)-3 Tbs
  6. Garlic paste-2 Tbs
  7. Ginger paste-2 Tbs
  8. Turmeric powder- 1 ts
  9. Red chili powder-1ts or according to your taste
  10. Cumin powder-1 ts
  11. Coriander powder-1 ts
  12. Dry red chili-3 pieces(optional)
  13. Whole garlic-5/6 cloves(chopped)
  14. Cumin seed-1/2 ts
  15. Bay leaves-3 pieces
  16. Coriander leaves-2 Tbs(chopped)
  17. Oil-1/4 cup+ 1 Tbs
  18. Salt- around 3 ts or according to your taste
  1. Clean and wash fish head and keep it aside.( you may cut the head with electric knife)
  2. Saute mung dal  around 1 minute.Then wash the dal and rice; and keep them in around 3 cup water to soak for around 30-60 minutes.
  3. Heat oil in a deep large pan. Add chopped onion and stir until it become light brown. Add all paste and powder ingredients with little water. Stir it until the water evaporated and oil start to separate from masala. Then add fish head and fry in lower medium heat. Break fish head into small pieces while stirring.
  4. Remove all fish head from the pan and keep aside.
  5. Add soaked dal and rice to the pan in remaining spices. Stir until all liquid evaporated. Add water and stir. Cover the pan with lid. Cook until dal become tender.(if required add more hot water while cooking)
  6. Add fried fish head pieces, cover the pan and cook for another 5 minutes.
  7. Heat 1 Tbs oil in another pan. Add dry red chili,chopped garlic,cumin seed and bay leaves. Fry until garlic turns brown. Pour the oil and spices over the dal and and cook another 5 minutes. Add coriander leaf and turn off the heat.
  8. Enjoy with plain steamed white rice, roti or naan.


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