Muri Ghonto

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

Time 43 min · Serves 4 · 186 kcal · Bengali-Tripuri, Tripura

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• fish — 100 g (chopped)
• rice — 100 g (ground)
• coriander powder — 1 tsp (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Turmeric Powder — 0.5 tsp (ground)
• salt (optional) (whole)

Tempering

• oil — 2 tbsp (whole)
• Cumin Seeds — 1 tsp (whole)

Method

1. Wash and prepare all ingredients for Tripura Muri Ghonto. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Cover and cook on medium-low flame, stirring occasionally, until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Muri Ghonto?

186 kcal per plate.

How much cooking time?

43 min — 20 min prep, 23 min cooking.

Ghar ka khana in Agartala →

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