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10 Jan 2012

Muri Ghonta

  • 2 Rohu/Catla fish head (Cut in half)
  • 1 Potato (Diced)
  • Turmeric, Cumin, Coriander, Garam masala and Red chilly powder (1 tsp each)
  • 2 tsp uncooked Rice (Soaked)
  • Half tsp Cumin seeds
  • 2 Onions
  • 2 Bay leaves (Tej pat)
  • Half tsp Sugar
  • Mustard Oil and Salt

  • Heat Mustard oil
  • Fry the Potato and keep aside
  • Add Turmeric powder to the Fish head, mix and fry, keep aside
  • In the same oil add Cumin seeds
  • When the spluttering stops add Onion, Bay leaf, all the Masalas and the soaked Rice
  • Fry till golden brown
  • Add the fried Fish head and break with the ladle
  • Add Water and the fried Potatoes and Salt, cover
  • When the water starts to boil, add Sugar and cover again
  • The dish is done when the Rice is cooked and the Water evaporates completely.

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