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Muri Ghanta
Ruma

Macher Matha Diye Muri Ghanta

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A traditional Bengali dish made with fish head, Gobindobhog rice, and aromatic spices. Muri Ghanta is a flavorful, mildly spiced delicacy perfect for festive meals and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 Heads
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 🥣 For Marination
  • 1 large fish head Rohu/Katla, cut into pieces
  • 1 tsp turmeric powder
  • Salt to taste
  • 🍚 Main Ingredients
  • ½ cup Gobindobhog rice washed & soaked
  • 1 medium potato cubed
  • 1 large onion finely chopped
  • 1 tbsp ginger paste
  • 1 tsp garlic paste
  • 1 medium tomato chopped
  • 2 green chilies slit
  • 🌿 Whole Spices
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 green cardamom
  • 2 cloves
  • 🌶️ Powdered Spices
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • 🧈 Other Ingredients
  • 4 tbsp mustard oil
  • 1 tsp ghee
  • ½ tsp garam masala powder
  • ½ tsp sugar optional
  • Water as needed

Equipment

  • Deep pan
  • Spatula
  • Bowl for marination

Method
 

  1. Marinate & Fry Fish Head
    Marinate fish head pieces with turmeric and salt. Heat mustard oil until smoking and fry the fish pieces until golden brown. Remove and keep aside.
  2. Fry Potatoes
    In the same oil, fry potato cubes until light golden. Set aside.
  3. Prepare Masala
    Add bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.
    Add chopped onions and cook until golden brown.
  4. Add Ginger-Garlic & Tomato
    Add ginger and garlic paste. Cook until raw smell disappears.
    Add chopped tomatoes and cook until soft and oil separates.
  5. Add Spices
    Add turmeric, red chili, cumin, coriander powder, and salt. Mix well.
  6. Add Rice
    Add soaked Gobindobhog rice and sauté gently for 2–3 minutes.
  7. Combine Ingredients
    Add fried potatoes and fish head pieces. Mix carefully.
  8. Cook
    Add water (just enough to cook rice). Cover and cook on low flame until rice is done.
  9. Final Touch
    Add green chilies, sugar (optional), garam masala, and ghee. Mix gently and cook for 2 more minutes.
  10. Serve
    Serve hot with steamed rice.

Nutrition

Serving: 1120gCalories: 280kcalCarbohydrates: 112gProtein: 56gFat: 40gSodium: 1700mgFiber: 10g

Notes

Recipe Notes (Pro Tips)

  • 🐟 Choose the right fish head: Rohu or Katla fish head works best for authentic taste. Always use fresh fish for better flavor.
  • 🔥 Fry the fish head properly: Lightly coat with salt and turmeric, then fry until golden brown. This enhances both taste and texture.
  • 🍚 Use Gobindobhog rice: This aromatic short-grain rice gives the dish its signature fragrance and authentic Bengali touch.
  • 💧 Control the moisture: Muri Ghanta should be slightly moist, not too dry or too watery. Add water gradually while cooking.
  • 🧅 Cook spices well: Properly sauté onion, ginger, and spices until oil separates—this builds deep flavor.
  • 🌶️ Adjust spice level: Keep it mildly spiced for traditional taste, but you can increase green chilies as per preference.
  • 🍯 Balance the flavor: A pinch of sugar enhances the overall taste and balances the spices beautifully.
  • 🍽️ Best served fresh: Serve hot with steamed rice for the best experience.
  • 🕒 Rest before serving: Let it sit for 5–10 minutes after cooking to allow flavors to blend perfectly.

Pro Tip: Muri Ghanta is usually served as a side dish in Bengali meals, not the main bulk rice dish—so portion size is slightly smaller compared to regular curry.

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