Murighonto/Fish Head Curry

Bengali people not only love to savor fish curries but prepare variety of unique dishes using mostly large fish heads of carp fish. It is made for simple family gathering or special occasions. The perfect blend of Gobindobhog rice(a sweet aromatic rice, specially grown in West Bengal only) warm spices, fried fish head pieces, potatoes along with sauteed onion, ginger-garlic paste creates an
ambrosial taste to the dish. Even if Murighonto has rice in there it is still served with plain rice. This true blue Bengali dish is very close to my heart and Ma made the best Muri Ghonto ever!

Today I bring you the way my Ma made this dish. Ghonto means 'mix' and mostly dry type. In this curry it is slightly wet type but not mushy. Ma never mashed head pieces either. The big fish heads cut into big chunks to coat rice well and potato mixture. I bought fresh medium sized fish head, halved and didn't cut any further. Use some small fish pieces and tail also. Luckily I found authentic Gobingobhog rice at our local Indian grocery store. You can easily substitute with aromatic Basmati rice also. 

Ingredients~
1 pound grass carp fish head , halved
1 medium potato, medium diced
1/4 cup Gonbindobhog rice,washed and drained
1/3 cup fresh or frozen green peas(optional)
1 medium onion, thinly sliced
1 medium tomato, small diced 
1 tsp ginger paste
1/4 tsp garlic paste
3-4 green chili
1/8 tsp red chili powder
1/4 tsp paprika
1 Indian bay leaf
1 small cinnamon stick 
1/4 tsp whole cumin seeds
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp turmeric powder
1/3 tsp salt or as per taste
A pinch of sugar
3-4 green cardamoms, 1 small cinnamon stick, 2 cloves, grounded
Oil 1/2 cup
2 cups warm water or as needed

Method~
Smear fish heads with some salt and turmeric. Heat oil in a large pan and fry both sides of the fish heads until golden brown on medium heat. Drain and set aside. Fry potatoes until light brown. In the same oil temper bay leaf, cinnamon stick and cumin seeds. Let it sputter, then add onion and saute for 5-6 minutes on low heat. Add the ginger-garlic paste, tomatoes, cumin-coriander powder, red chili powder. Saute for 5-7 minutes so spice mixtures becomes dry. Add 1 1/2 cups warm water, rice, turmeric, salt and sugar. Bring to a boil. Reduce heat to low. Cover and simmer for a while until rice is half cooked. Add in fish head, potatoes, green chilies, green peas (if using) and remaining 1/2 cup water and let it cook till water dries out mostly. The rice and potatoes are cooked through and the mixture should be still wet, not gravy type or pilaf type though. Taste and adjust the seasonings. Sprinkle with ground cardamom mixture. You can add one tsp. ghee on top and give it a good stir. Let it cool for a while and serve with plain rice. 

Happy Cooking!