Maachor Muri Ghonto (Fish Head with Lentil)

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  • Rohu fish head: 500 gms
  • Salt: 1 level tsp
  • Turmeric powder: ½ tsp
  • Oil: for frying the fish head pieces
  • Green gram (Moong dal): 150 gms
  • Mustard oil: 3 tbsps
  • Green cardamoms (crushed): 4
  • Bay leaves: 3
  • Asafoetida: a pinch
  • Cumin seeds: ½ level tsp
  • Chopped onion: 2 medium sized
  • Salt: to taste
  • Turmeric powder: 1 tsp
  • Hot water: 600 ml
  • To decorate: tomato pieces


    • Make four pieces of the fish head.
    • Clean, wash and drain the fish head pieces.
    • Rub salt and turmeric powder to the pieces.
    • Heat mustard oil and half fry the fish head pieces.
    • Keep one tbsp of lentil aside and roast the remaining lentil till slightly red.
    • Add both the lentil together. Wash and drain.
    • Heat fresh mustard oil in a pressure cooker. Add cardamoms, bay leaves, asafoetida and cumin seeds.
    • When the seeds turn red add the chopped onion.
    • Fry upon medium heat till the onions are brown.
    • Add the fish head pieces and lentil. Sprinkle salt and turmeric powder.
    • Stir for a minute and add hot water.
    • Close cooker. Bring the pressure cooker to full pressure.
    • Reduce heat to minimum. Keep upon fire for 5-6 minutes and remove the cooker from fire.
    • Cool. Open cooker. Stir.
    • Decorate with tomato pieces and serve Maachar Muri Ghonto as a second course with rice after Khar.

    Notes: The best way to relish an Assamese meal is to eat it with hands.

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