Muri Ghonto Recipe

Muri Ghonto Recipe. Muri Ghonto is a customary Assamese and Bengali recipe, and is extremely famous in these states. It is an essential fish head stew cooked with lentils alongside a melange of flavors which gives it delightful flavors.

The Bengali rendition is very not quite the same as the Assamese adaptation, as the previous one purposes rice in the stew, however the last one purposes just lentils. This recipe is the Assamese rendition, which is an extraordinary backup to steamed rice. Serve it to your friends and family and this will be an instnt hit in your family.

Elements of Muri Ghonto

4 Servings
500 gm fish
3 tablespoon mustard oil
1 teaspoon ginger glue
2 enormous slashed onion

2 teaspoon garam masala powder
salt as required
water as required
1 1/2 cup yellow moong dal
1/2 teaspoon panch phoron

1 teaspoon garlic glue
1 cup slashed tomato
1 teaspoon turmeric
2 stalks coriander leaves

Muri Ghonto Recipe

Step by step instructions to make Muri Ghonto

Stage 1
Most importantly, separate the fish head from the fish. The head of a portion of a kg of fish is adequate for this recipe. Clean the fish head and marinate with half teaspoon turmeric and salt. Save it to the side for a couple of moments.

Stage 2
In the in the mean time, splash the yellow moong dal and channel the abundance water. Presently in a tension cooker, heat the mustard oil on medium fire and add the panch phoron. Then add the fish head and broil until the head breaks into pieces.

Stage 3
Then, at that point, add the slashed onions, hacked tomatoes, ginger-garlic glue and broil for 5 minutes. Likewise add the yellow moong dal and continue to mix with the broiled combination.

Stage 4
Include the salt, garam masala, hacked coriander and the leftover turmeric powder. Sear for an additional 2 minutes. Add water and cover the cooker with the top. Cook until 7 whistles. Present with steamed rice.

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