How much cooking time?

43 min — 20 min prep, 23 min cooking.

Muri Ghonto

Name: Muri Ghonto
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 4 servings
Cuisine: Tripura Indian
Ingredients: 10g Ghee; 2g garam masala powder; 400g Water; 100g onion; 3g cumin powder; 200g Potato; 7g salt; 3g Red Chilli Powder (Lal Mirch); 3g Turmeric Powder; 15g Ginger; 400g Rohu Fish; 5g sugar; 40g Mustard Oil; 80g Gobindobhog Rice (Premium Aromatic - Short Grain); 1g bay leaf

Fish head cooked with rice and vegetables. Bengali delicacy adapted in Tripura with local herbs.

People also search this as murighonto, muri ghanto, macher matha muri ghonto.

Time 43 min · Serves 4 · 350 kcal · Bengali-Tripuri, Tripura

Ingredients

Garnish

Ghee (garnish) — 10 g
garam masala powder (garnish) — 2 g

Main

Water — 400 g
onion — 100 g
cumin powder — 3 g
Potato — 200 g
salt — 7 g
Red Chilli Powder (Lal Mirch) — 3 g
Turmeric Powder — 3 g
Ginger — 15 g
Rohu Fish — 400 g
sugar — 5 g
Mustard Oil — 40 g
Gobindobhog Rice (Premium Aromatic - Short Grain) — 80 g

Tempering

bay leaf — 1 g

Method

Wash rice and soak for 20 minutes. Drain.
Rub fish head with turmeric and salt. Fry in mustard oil until crisp.
In the same oil add bay leaf and onion. Fry until golden.
Add ginger, chilli, cumin powder and potato cubes. Fry for 3 minutes.
Add rice, sugar and water. Cover and cook until rice is soft.
Break the fish head into the rice. Stir gently until thick.
Add ghee and garam masala. Serve hot.

Common questions

How many calories in one plate of Muri Ghonto?: 350 kcal per plate.
How much cooking time?: 43 min — 20 min prep, 23 min cooking.

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