Muri Ghonto....A Heady Delight!!

That we Bongs love fish is an understatement. But this delicacy proves beyond doubt our unadulterated love for anything fishy!!
We dont spare the poor fish's head and manage to dish out mouthwatering culinary delight out of the head of the fish.

Before I proceed to narrate the recipe, let me give you a sneak peek into the Bong's fish eating tradition. As I have told you earlier, to the Bengali, fish means more than mere food. It is an intrinsic part of the Bengali culture, tradition, religious and social ritual. Another peculiar and interesting custom is the designation of the fish parts as per the family hierarchy...the Fish Head (Maachher Muro) or the Fish Tail (Lej/Lyaja) are the parts reserved for those held in the highest esteem. The son-in-law of the family receives an almost royal treatment and he is the de facto recipient of the largest Fish head available in the market...

It was a cause for immense merriment and leg-pulling when my parents' son-in-law (aka SD), was in a sorry spot when as the guest-of-honour, he was served a massive head and tail on the day after our wedding (Baashi Biye). He loves fish but is extremely uncomfortable in handling these choice portions of head & tail!!!!

Before I lose track amidst the never ending tales of heads and tails, let me revert to the Heady Delight of Muri Ghonto...a mix of Fish head, Potato, Rice, flavoured with spices and ghee.....

Ingredients :-
1. Fish head - washed clean several times over (I used half the head of a 2kg Kaatla fish)
2. Potatoes -2 cut into big pieces
3. Gobindo Bhog Rice / Basmati Rice - 1/2 cup. (I used Gobindo Bhog Rice)
4. Onion - finely chopped - 1
5. Tomato - 1 diced into small pieces
6. Whole garam masala- 2-3 cardamoms, 1 piece of 1" cinnamon stick, 3-4 cloves
7. Bay Leaf - 2 small
8. Masala paste - [1 tsp of Turmeric powder + 1 tsp cumin powder + 1/2 tsp of coriander powder + 1 tsp salt + 1/2 tsp of kashmiri mirch powder (for colour) + 1/2 tsp of red chilli powder (optional) mixed with a little water]
9. Ginger paste - 1-2 tsp
10. Garlic paste - 1 tsp (Optional...traditionally, Bongs use very little garlic in their cooking)

11. Ghee - 1 tbsp
12. Roasted & ground garam masala - 1 tsp
13. Sugar - a pinch
14. Slit Green chilli - 2-3
15. Mustard Oil - 3 tbsp

Procedure :- (In the sequence I do)
1. Soak washed Gobindo Bhog/Basmati rice in water.
2. Rub salt and turmeric on the washed fish head and keep for 10-15 minutes
2. Cut the potatoes into big cubes and rub them with a little salt and turmeric and lightly fry them in oil and keep aside.
3. Fry the fish head till crisp and break the head into smaller pieces.
4.Take fresh oil in a wok. When hot, add the Bay leaf, whole garam masala & the garlic paste
5. Add the masala paste. Stir and let the masala cook till you see the oil & masala separate.
6. Add the ginger paste followed by finely chopped onions and add a pinch of sugar for colour
7. Fry the onions to brown them but take care not to burn them. Add the chopped tomatoes
8. Keep stirring and cook on low to medium heat for about 6-8 minutes. Sprinkle water if required.
9. Add the uncooked rice. Stir well and let the masala seep into the rice.
10. Add the pre-fried potato cubes. Add some water (about 1/2 glass)
12. Keep cooking and when the rice is semi cooked in the masala, add the broken fish head pieces.
13. Stir well and add some more water if it has become too dry.
14. Cook on low heat for another 10 minutes.
15. Keep checking and stirring from time to time.
16. The rice should not be overcooked but the rice, potatoes and fish head should be well blended as is characteristic of any Bengali 'ghonto'
17. Add the slit green chillies
18. Before switching off the flame, heat the ghee in a skillet and add a tsp of roasted & ground garam masala and add this to the almost done 'Muri Ghonto'.

The amazing aroma of the blend that is Muri Ghonto will tickle your taste buds alive and you are ready to taste these heady delicacy with hot steamed rice!