Muro Ghonto (Fish Head Mishmash)

Today I’ll share some Bengali dishes that we cook for our daily meal, like ‘Muro Ghonto’, ‘Lau-Palong Saaker Dalna’ and ‘Chingri Palong er Jhaal’. We eat a lot of vegetables on our daily meals. I try to use as many vegetables as possible in our daily routine. Above mentioned these three recipes are my family recipe that Maa learned from my grandmother and now I learned from my Mom. The first recipe i.e. ‘Muro Ghonto’ and not ‘Muri Ghonto’ is cooked with fish head and some vegetables. Though ‘Muri’ and ‘Muro’ are synonymous, but the recipe is different. ‘Muri Ghonto’ is a rice preparation with fish head and ‘Muro Ghonto’ is a curry with fish head and vegetables. It tastes awesome with steamed rice. I cook this fish head curry with vegetables quite often. If you are fond of fish head curry definitely try this Bengali fish head curry!


  • Fish Head – 1 pair (Cut into small pieces)
  • Flat Beans – 5-6
  • Potato – 2
  • Brinjal or Eggplant – 1
  • Radish – 1
  • Cabbage – 1 cup (Roughly chopped)
  • Panch Foran or Bengal Five Spices – ¼ tsp
  • Tejpata or Bay Leaf – 1
  • Dry Whole Red Chilli – 1
  • Ginger Paste – 1 tsp
  • Garlic Paste – ¼ tsp
  • Turmeric Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Red Chilli Powder – ¼ tsp
  • Mustard Oil – 4-5 Tbsp
  • Sugar – ½ tsp
  • Salt – To taste


  1. Wash the fish head thoroughly under running water. Cut them into big chunk size pieces so that it would be easy to fry them and less oil would be required.
  2. Smear some turmeric and salt and let it marinate for 15-20 minutes.
  3. Cut all the vegetables into small bite size pieces.
  4. Heat oil in a pan and fry the fish head pieces with the lid on till they turn brown and crisp. Take out from oil and keep aside.
  5. If required add some oil and temper it with ‘panch foran’, dry red chilli and bay leaf.
  6. When it exudes aroma add ginger paste. Sauté for few seconds and start adding the vegetables. First add potato, after couple of minutes flat beans and radish and binjal at the end.
  7. Add all the dry spices and sauté well.
  8. Now add the fried fish head pieces. Add sugar. Adjust salt.
  9. Next add a little water. Cover and cook till all vegetables are done and water dries up. Mash everything lightly with the spatula. ‘Muro Ghonto’ is ready to be served with steamed rice.

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