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We hope you got insight from reading it, now let’s go back to muri ghonto (fish head curry with lentils) recipe. You can cook muri ghonto (fish head curry with lentils) using 17 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Muri Ghonto (Fish head curry with lentils):
- You need 2 catla/rohu fish head
- Provide 2/3 cup moong dal
- Prepare 1 small onion
- Prepare Half tomato
- Prepare 1 1/2 tsp ginger-garlic paste
- Provide 1 tsp coriander-cumin powder
- You need as required Turmeric powder
- Prepare to taste Salt
- You need 1-2 slit green chillies
- Prepare 1/2 tsp garam masala powder
- Prepare 1 tsp ghee
- Prepare as required Oil
- Get 1 tsp sugar
- Get as needed Khada garam masalas
- Take 1/2 tsp sabut jeera
- Provide 1 dried red chilli, a bay leaf
- Prepare 1 pinch hing
Instructions to make Muri Ghonto (Fish head curry with lentils):
- Wash the fish head properly & add salt and turmeric powder to it, coat them well. Now heat a pan, add oil in it and shallow fry the heads properly.
- Till the time the head pieces gets fried, take another pan or kadai & dry roast the dal for about 2 mins then immediately remove it from the kadai or else the dal may get burnt. Then boil the dal for 3 to 4 whistles.
- Now when the fish-head gets fried, remove them in a plate, now break them into large pieces as shown in the image. Don't break into small pieces, otherwise the fish bones will completely get mixed with the dal. Now keep it aside.
- Now in the same pan add sum more oil if required. Heat the oil & put sabut jeera, khada garam masalas, bay leaf, dried red chilli. Now when it starts spluttering, add a pinch of hing. Now add onion, tomato pieces, slit green chillies, ginger-garlic paste. Then add coriander-cumin powder, turmeric powder, salt sugar and fry everything well.
- When it's half done, add the fish head pieces into it & fry them with the masalas untill oil starts seperating from the masalas. Now add the boiled dal into it, then cover it & cook it in a low flame for about 5 to 7 mins. At last add garam masala powder and a tsp of ghee to it and serve hot with rice.
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