In Bengali “muri” means head and ghonto means mishmash. This recipe requires the head of some sweet water fish but I like to prepare it with normal pieces of fish. You can do it either way.
Wash the fish a few times and marinate with salt and turmeric. Wash the rice and let the water drain. In a heavy bottom pan heat the oil. Pat the fish dry with a kitchen towel and fry it until light brown. Fry the potatoes and keep both fish and potatoes aside. In the same oil tamper the cumin seed and bay leaf. Then add onion, ginger, garlic, tomato, and the rest of the dry spices. Fry them for a few minutes until the tomato gets soft and its raw smell disappears. You can add a few spoons of water at this point so that the mix doesn’t burn at the bottom. Fry for a few more minutes until you see some of the oil appearing at the top of the mix. Now add the rice and mix well. Fry for 2 minutes and add the fried fish and potatoes. Now add the hot water and cover. Let it cook until the water evaporates and the rice and potatoes are cook properly. If needed, you may add a few more spoons of water. Sprinkle ghee on top. Turn off the heat. Enjoy!