Tuesday, June 30, 2015

Assamese Muri Ghanto




I am a lazy Cook. I prefer cooking fast, but not furiously ofcourse!!! I don’t like to put Masalas in my food as much as possible and always try to cook in the simplest way!

My today’s dish is Muri Ghonto. This is a favourite dish of Assamese and Bengali guys. Not frequently we cook it, but mostly occasionally. Many people cook this delicacy in different ways, may be sometimes with different kinds of dals or vegetables like cabbage, pumpkin and sometimes with rice or poha (chira) too. The word 'Muri' comes from the word ‘mur’ or 'matha', which means fish head and ‘Ghonto’ means a blending of different stuff cooked together.

Ingredients:


Fish Head :250 gm
Moong Dal : 150 gram
Tomato : 1 large chopped
Onion : 1 chopped
Ginger :1/2 tsp paste
Turmeric :1 tsp Turmeric powder
Green chilli : 3
Cumin seeds : 1/2 tsp
Red Dry chilli :3
bay leaf :2
Mustard oil: 2 tsp
Salt to taste


Method:



Fry the Fish heads


Fry the Dal


1.Cut the head of fish into small pieces and marinate with turmeric and salt for 10 or 15 and then fry it till they become slightly reddish. (Should not be deep fry)

2.In a hot pan, roast the dal until turns to slightly golden brown color and crispy and shift the dal immediately to a bowl once it’s done, otherwise it will burn.

3. Put the dal in the Pressure cooker, pour three cups of water and put the fried fish head pieces, turmeric, salt and ginger and mix them well. Wait till it gives three whistles.

4. In a pan, heat 2 tbsp of oil, add the bay leaves, red chilies, and then Cumin seeds and fry till the nice aroma comes.

5. Put chopped Onion into the mixture till it becomes dark brown and then add chopped tomato and fry for a while, until the oil comes out.


6. Open the Pressure cooker and add the dal into the mixure and blend it well, cook for 3 or 4 minutes and remove from heat. Add chopped green chilies and the Muri Ghanto is ready to serve!!!!! 

Ready to serve Muri Ghonto





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