Muro Ghonto

Bengali kids  when they have not tasted anything beyond mother's milk ,at their Annaprashan or Rice Ceremony, an occasion to mark the intake of first morsel of rice by a Bengali baby, they are offered to suck Payesh and then presented with a silver plate with rice, dal, bhaja, maacher muro(fried fish head), fish curry, chaatni, mishti. A moment with the fish head is captured on either a film roll or a piece of digital memory .For fish loving Bongs anything fishy is "not fishy" but auspicious and might even bring good luck.

When we were kids we were pushed into this barbaric activity (of eating fish head) with an incentive that devouring fish head especially the brain part of it would enrich our brains and also make our vision stronger."Khub buddhi hobe (You will have a high intelligence)", my Ma or Aunt would shout.

By the time we were teenagers and had lost sight to myopia and also lost faith in "more buddhi" when we saw veggie eating South Indians topping the IIT-JEE every year.

The deed was done, we were now fish head loving converts for life.

Muri Ghonto is a dry dish made with fried fish head (known as maacher matha or muro in Bengali), potatoes, very little rice and spices. Don't turn up your nose, it smells nothing but heavenly and tastes more so. If you haven't sucked onto a piece of fish head and pondered on the complexities of life while doing so, you have not lived a full life.

To eat and relish Muri Ghonto you need a long leisurely afternoon, enough time to deal with fish head pieces without being rushed, company that will let you sit cross-legged on your dining chair and rest your elbows on the table, people who will not make fun of your facial expressions and of course a nice nap afterward.

When I made this,my husband had with Rice,I itself.One of friends(Paku) called then and gave a great comment "Bhat diye bhat khli tora?"(Have you guys had rice with ric as side dish?)

Muri Ghonto

What You need

Fish Head (Rui/ Katla)

Oil

Bay Leaves
Cardamom
Cinnamon
Green Chilly
Onions
Ginger
Salt to taste
Ghee
Coriander powder
Garma masala
Red Chilly powder
Turmeric
Rice
Water
Potato
Prep: Wash and clean fish head, sprinkle salt and turmeric and let it sit for 15-30 minutes. I used half of a regular sized fish head for fish like Rohu or Rui. I have not used fish head of salt water fish or any other fish than Rohu for this dish ever and do not know how it might taste.
How I do it

Heat Oil in a Kadhai/Frying Pan

Fry the Fish head till its nicely fried. While frying try breaking it into medium sized pieces, kind that is easier to suck on but will not choke you. Remove and keep aside.

Fry 2 cut and cubed potatoes to a light golden, remove and keep aside

Temper the Oil with a large Bay Leaf, 2 green cardamom and a 1/2" cinnamon stick

Add the paste of one medium sized onion and fry till the oil separates and the onion has taken on a light brownish hue

Add 1-2 tsp of fresh grated ginger, 2-3 slit green chillies, 1 tsp of Cumin powder and saute the masala with a sprinkle of water for couple of minutes. Now add back the potatoes

Saute for a minute

Add 1 cup of uncooked and washed Gobindo bhog( a variety of rice).  Basmati Rice also works.

Fry for a couple of minutes and add the fried fish head pieces.

Add 1 tsp of fresh Garam Masala Powder, 1/4 tsp or less of Red Chilli Powder, salt and mix well.

Add about 1 cup of water and cover and cook at low heat.

Check to see if you need water in between, and stir in between.

Cook till the rice and potatoes are done. It should be moist but will not have a gravy.

Add Ghee on top.(Optional)