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This is Muri Ghonto made with rohu fish head. Muri Ghonto takes great taste to eat with white rice. It is better to eat Muri Ghonto with any big fish head but it is better to eat it with rohu fish head. This is a very beautiful Bengali food. Let's go through the process of making this Muri Ghonto—

Methods:

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First I take the head of a big rohu fish. Then I broke the head of the fish. Then wash the chopped fish head well with water and put it in a container.

Then I take some onions and garlic. Peel a squash, grate it and put it in a bowl with the garlic.

Then I take some raw chillies and cut the chillies into long pieces, wash them with water and put them in a container.

Then I rubbed the broken fish head with salt and turmeric powder. Then leave the head on the hot oil in the pan for frying. While frying, I break the head of the fish more and make it wet. When it is well fried, I put it in a pot.

Then I lightly fry the chopped onion and garlic in the same oil.

Then I took some mung bean for Muri Ghonto. Then wash the pulses well with water a few times. Then pour the pulses into the pan to boil a little. Then the pulses are boiled and I have melted the pulses with a little stirring. Then pour water in it and put it in a container with chopped raw chilli, piper chaba. Then I put some black cumin and pepper in the pan with oil. Then when it gets a little hot, I put the pulses in the pot. Then I put the pieces of fish head fried in it. Then add 3 teaspoons of salt, 2 teaspoons of turmeric powder and 2 bay leaves. Then I cover the pan with a pot for 7-8 minutes to become Muri Ghonto. When Muri Ghonto is ready in 6 minutes, I turn off the stove and spread a little cumin powder on it.

Ingredients:

1. 1 pitch rohu fish head.

2. 3 onions and 2 garlic.

3. 6 raw chillies.

4. 2 cups mug dal.

5. piper chaba.

6. 2 bay leaves.

7. Black cumin and pepper.

8. Salt.

9. Turmeric powder.

10. Cumin powder.

11. Mustard oil.

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