Muri Ghonto
Here is a mouthwatering recipe for muri ghonto.
- Serves 6
- 50 min
- February 16, 2022
Ingredients
- Large rui fish head and tail
- Mung dal (1.5 cups)
- Turmeric powder (1 teaspoon)
- Chili powder (1 teaspoon)
- Cumin powder (1 teaspoon)
- Coriander powder (1/2 teaspoon)
- Garam masala powder (1 teaspoon)
- Cardamom (4)
- Cinnamon (4 pieces)
- Cloves (4)
- Bay leaves (2)
- Star anise (1, optional)
- Salt (to taste)
- Green chilies (4–5)
- Chopped onion (1 cup)
- Ginger paste (1 teaspoon)
- Garlic paste (1 teaspoon)
- Oil (1/2 cup)
- Roasted cumin powder (1 teaspoon)
Method
- First, rub the rui fish head and tail lightly with salt and turmeric and shallow-fry. You can remove the tail bones after frying if you like.
- Dry-roast the mung dal in a pan, taking care not to burn it. Let it cool, soak in water for 30 minutes, drain, and transfer to a bowl.
- Heat oil in a pot and add chopped onion. When the onion softens, add all the spices except the green chilies and roasted cumin powder, one at a time. Watch that the spices do not burn; add a little water if needed. When the spices are fried, add the dal and cook it with the spices a little longer. Then add water. When the dal is half done, add the fried fish. Stir well and break the fish pieces as you go. When the dal is fully cooked, add green chilies 4–5 minutes before taking the pot off the heat. Finish with roasted cumin powder and serve hot.