Chaler Muro Ghonto - Fish Head Curry with Rice

Chaler Muro Ghonto

I was browsing through a Korean market recently and came across their open freezers and found bags of 'Rohu Fish Head and Tail'. One of my favorite Bengali dishes is Muro Ghonto and it tastes best with rohu or rui or carp fish heads. When I make it, I have only me to please, so it turned out to be spicy hot and rich!

On a phone call with my sister, she gave me the instructions for this simple and straightforward way of preparing this delectable dish. She kept stressing the importance of frying the pieces of fish until they were fully cooked so it took some time to brown the fish, but that was the most complicated step. 

It's a one-dish meal and I was quite happy to have it without anything else. 


Ingredients

1 fish head and tail, cut in big pieces & tossed with salt and turmeric
1/2 cup Basmati rice, washed and drained
6 Tbsp. mustard/vegetable oil
3 cinnamon sticks
3 cardamom pods
6 cloves
3 green chilies
3 dried red chilies
1 large onion, sliced
1 large tomato, diced
1 Tbsp. garlic paste
1/2 tsp. garam masala powder, mixed with 1 Tbsp. water
cilantro for garnish

Directions

1. Heat half the oil and fry fish pieces, turning over frequently, until full cooked, remove from oil and set aside.
2. Heat the rest of the oil in the same pan and sizzle cinnamon, cardamom and cloves.
3. Add green and dried chilies, onions and garlic paste.
4. Stir-fry until onions turn translucent.
5. Add tomatoes, cover and simmer over medium heat until oil resurfaces.
6. Spread rice over tomatoes and top with fish.
7. Pour a cup of boiling water around the edges of the pan and add salt to taste.
8. Bring to a boil, cover and simmer over low heat for 20-25 minutes until rice is cooked.
9. Add garam masala, garnish with more chilies, if desired, and cilantro.