Muri Ghonta

Recipe by
Total Time:
40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 - Rohu/Catla fish head (cut in half)
  • 1 - potato (diced)
  • (1 tsp each) - turmeric, cumin, coriander, garam masala and red chilli powder
  • 2 tsp - uncooked rice (soaked)
  • 1/2 tsp - cumin seeds
  • 2 - onions
  • 2 - bay leaves
  • 1/2 tsp - sugar
  • Mustard oil
  • Salt

How to Make Muri Ghonta

  • Heat mustard oil.
  • Fry the potato and keep aside.
  • Add turmeric powder to the fish head, mix and fry, keep aside.
  • In the same oil add cumin seeds.
  • When the spluttering stops add onion, bay leaf, all the masalas and the soaked rice.
  • Fry till golden brown.
  • Add the fried fish head and break with the ladle.
  • Add water and the fried potatoes and salt, cover.
  • When the water starts to boil, add sugar and cover again.
  • The dish is done when the rice is cooked and the water evaporates completely.
  • Recipe Courtesy: brahmosfoodie

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