Muri Ghonto (Fish head cooked with rice)

Bengalis are known as fish-lovers, to prove the point they make sure not to leave any part of the fish, including head, fish fat and bones. Today I am going to make  murighonto, a very special dish from the state of Bengal cooked with rice and fish head. Ghonto is made with different complementary vegetables cooked together with spices in a thick gravy. Fish head is used for non-veg ghonto. Traditionally carp head was used but I will be making it with trout head today. There are couple of things to keep in mind when making murighonto, first, it should not be fully dry as it's not a pulao. Secondly, the rice should be cooked very carefully, overcooking the rice will make it look like porridge. Here is the recipe for you. 

Ingredient:
Trout head about 5
1 cup Kalijeera rice
1/4th of a big onion
1 tbsp ginger pastePotato cubed, about 2 whole
Half big tomato puréed
1 tsp coriander powder1 tsp turmeric
1 tsp garam masala
1/2 tsp whole cumin
1 bay leaf
1-2 green chili slitted
Oil, salt and sugar per taste
1tsp ghee






Recipe:

• Preheat your oven to 400F
• Clean the head and marinate with salt, turmeric and oil for 5/10 mins
• Spray oil on a baking tray, add the fish heads to it, cook for about 25 mins or until the heads are cooked well
• Break the heads after cooling down
• In a frying pan or wok add some oil (traditionally mustard oil was used)
• Add whole cumin and bay leaf when oil is hot
• To this add chopped onions, when onion is done add ginger paste, and tomato puree, chili
• After tomato is sauted add coriander powder, salt, sugar and turmeric
• After sauteing the spices well, (when oil leaves the spices) add rice fry until rice turns light brown, Add potatoes and fry lightly
• Add some water (about double the rice), cover and cook
• Add ghee and garam masala when rice is done
• cover and cook for 2 minutes
• Serve hot with rice