Muri ghonto can refer to a large number of dishes that use fish head and another main ingredient (such as dal, or potatoes, or cauliflower). This particular variation is the one with rice.

Any culture that truly loves fish holds the fish head in great esteem. There are hundreds of different ways in which Bengali cuisine uses fish head—sometimes as a way to flavour other ingredients such as vegetables or dal, but also, often the head *is* the star of the show. The muri ghonto is such a dish. The fragrant rice here almost seems to be a receptacle for the fatty goodness that is rendered out from the fresh carp head.

Make muri ghonto as the main for your next gathering instead of the same old basanti polao.
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