4/18/2023 0 Comments Fish heads and rice![]() ![]() For some reason the dish usually precedes the other non-vegetarian dishes in line, that are included in a feast menu. A mandatory dish for any Bengali Wedding menu or any Bengali feast. ![]() Originally, may be the dish was created to be a self-sufficient dish in itself, but over the time the dish Muri Ghonto is mostly taken as a side dish along with steamed hot rice. For sure, it would be a different experience all together, when you bite into the morsel of fragrant rice, flavoured with juices and the gooey softness of fish bones and skin, along with the combined aroma of the cardamom, cloves, cinnamon, topping up with ghee or clarified butter. You need to taste it in person to feel and understand the intricate flavours of all the perfectly balanced ingredients, mesmerising your senses without overpowering one another. It needs years of practice to master the art of making a perfect Muri Ghonto dish. But boy! The true story is completely different. It may look like a simple assembling of leftovers for a layman, and till now for many, the dish is just a means to use up the fish head pieces lying in the refrigerator eagerly waiting for its turn. All using fish head as one of the main ingredients.)Ĭoming from the port through traders and merchants and travelled through sailors, this dish once a fishermen’s staple, has gone through its own course to reach where it is today. Although not completely sure, but probably this is the popularity and the richness of the dish, which has also made me save this dish for a while to share with you (I am sharing this dish after Macher Matha Diye Moog Dal, Lauer Ghonto Diye Macher Matha, Badhakopy Diye Macher Matha. One of the most popular dish of Bengal, and ofcourse the undisputable leader in popularity, when it comes to any dish containing fish head as the main ingredient. ![]()
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