Muri Ghonto

Ingredients

For marination

For Potato

For Tempering

For seasoning

1.5 cups of water for cooking the rice

Directions

1. Wash the Gobindo-bhog rice and keep aside.

For marination of fish

1. Clean and wash the fish head.
2. Drain the excess water from the fish and add 1.5 teaspoons of salt and turmeric.
3. Gently roll the fish in the mixture to cover all the surfaces evenly.
4. Keep aside for 15 minutes. The fish can also be refrigerated for using later.

Frying the fish head

1. Heat mustard oil in a kadhai or wok.
2. Add the fish head and fry on medium flame for 6 to 8 minutes till crisp.
3. Flip the head and fry evenly on the other side. Be careful of the oil that might splatter in the process.
4. Once the head is fried, slide it onto a plate.
5. Keep aside and break into slightly smaller pieces.

Frying the Potato

1. Wash the potato and cut them into smaller chunks. One potato can be diced into 6 chunks.
2. In the same pan used for frying the fish, fry the potato chunks in medium flame for 5 to 6 minutes.
3. Add turmeric powder, red chilli powder along with salt and stir.
4. Fry the potato till they are crispy on all side.
5. Turn off the flame and keep the potato aside.

Tempering

1. Use the same pan with the oil. If the oil is burnt, add fresh mustard oil and heat it.
2. Add spices (cumin seeds, cardamom, cinnamon stick, bay leaves, dry red chillies) for tempering. Keep the flame on medium and wait for the spices to pop and crackle.
3. Add the Gobindo-bhog rice and mix.
4. Add the turmeric powder, chilli powder and salt.
5. Fry the rice on medium flame for 5 minutes. Keep stirring so that it does not stick to the bottom.
6. Add the fried potato chunks.
7. Add the cumin as well as coriander powder and mix well.
8. Add the fried pieces of the fish head and mix.
9. Turn the flame on high and add 1.5 cups of water.
10. Cover the pan and let the water come to boil.
11. Add garam masala to the dish, stir and cover the pan again.
12. Put the flame on low and let it cook, till the rice is done.
13. Remove the lid, and check if the rice is completely cooked. If it is still undone, add some more water and cover the pan again.
14. Once the dish is done, add 1.5 teaspoon of ghee to make the dish richer.
15. Give it a nice mix and switch off the flame