Bengalis are great lover of mankind - be it river fish,sea fish,small fish or large fish.We love fish so much that we started inventing different recipes with different parts of it. Though all the parts are important for Bengalis but I personally prefer the head of any big fish.Either I make crunchy fish head by shallow frying or else I go for Muri ghonto.

1 cup Moong dal

Fish head 1 big

Chopped onion 2

Chopped tomatoes 2

Ginger paste 1tsp

Garlic paste 1tsp

Bay leaf 1

Dried red chillies 2-3

1tsp cumin seeds

1tsp turmeric powder

1tsp chilli powder

1tsp coriander powder

1tsp cumin seeds

1tsp garam masala

2 tbsps oil

2 cups water

Salt to taste

Coriander to garnish

2 potatoes (cubes)

1.Take a pan and roast the dal.Roast till you get the aroma.After that, soak the dal for 30 mins minimum.

2.Now boil the dal.Add 1tsp salt.

3.Clean the fish head carefully. Sprinkle and rub some salt and turmeric and red chilli powder and leave it for 20 mins.

4.Now shallow fry the fish head until it turns golden brown.

5.Fry the potatoes golden brown and keep aside.

6.Heat oil in a heavy bottomed pan and add cumin seeds.Let them crackle.Add GG paste to it.

7.Add onions.Saute it till it is transculent.

8.Add bay leaf, dry red chillies,cardamom and cloves.

9.Add potatoes to it.Make sure each piece gets coated well.

10.Now add all the spices and salt into it.Fry for 1 minute or until raw smell is gone.

11.Now add tomatoes.Cook till it is soft.

12.Try to break the fried fish head into small pieces to avoid mess. Now add the pieces into the mixture.

13.Add roasted cumin powder and garam masala into the mixture.

14.Now add dal and give it a good stir.Add little water if it is required.Garnish with coriander.

15.Enjoy Muri ghonto with steamed rice and salad.