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Muri ghonto bengali recipe malpua

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Muri ghonto bengali recipe malpua

Folks from Bangladesh make sure that nothing from the fish would go to waste. Not just they don’t waste anything, they've the knack of turning them into scrumptious food. An excellent example is muri-ghonto. Its difficult to think how tasty fish mind and bone become.

I made muri-ghonto a week ago. I offered it very carefully to my daughter expecting her not to eat it. I had been however, given a 4-thumbs up, that involves her sitting lower and providing me thumbs track of her hands and ft :)

Ingredients

  1. 1 mind of rohu / catla cleaned and reduce quarters / halves
  2. 2 tablespoons of. of uncooked gobindo bhog / basamati grain washed and drenched in
    water for half an hour.
  3. 2 medium taters reduce quarters
  4. 1 medium onion finely chopped
  5. 3,4 eco-friendly chilies slitted length wise
  6. 1/2 teaspoon. garlic clove paste
  7. 1/2 teaspoon. ginger root paste
  8. 2 + 1 teaspoon turmeric powder
  9. 1 teaspoon. chili powder
  10. 1/2 teaspoon. Bengali garam masala powder
  11. Whole garam masala ( 1' cinnamon, 2 eco-friendly cardamom, 2,3 cloves )
  12. 2,3 bay leaves
  13. Oil
  14. Ghee (Clarified butter )
  15. Salt
  16. Sugar

Procedure

Marinate fish mind with 2 teaspoon. of turmeric and salt. Heat oil inside a pan till smoky. Fry fish heads on medium heat till every side become yellow. Remove and drain on the paper towel. Discard used oil.

Take fresh oil and temper with bay leaves and pounded whole garam masala. Wait until oil becomes aromatic. Now add chopped onion and slitted eco-friendly chilies. Fry on medium heat till onion becomes light pink.

Add drenched grain into it and fry for 1-2 min. Next to get in are taters adopted by ginger root garlic clove paste. Add turmeric and chili powder. Fry potato pieces well with all of spices. You are able to sprinkle little water when the spices have a tendency to stick the underside.

Add fried fish heads into it and provide them a pleasant mix. Season with salt and sugar. Pour about 1/2 a mug of water and produce it to some boil on high flame. After it starts boiling lessen the heat and prepare it covered till taters are cooked and there's no excess water left within the pan. Sprinkle garam masala powder and give a teaspoon. filled with ghee to
finish.

This really is best enjoyed with discomfort grain inside a lazy mid-day.

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