Muri ghonto is a Bengali fish head curry that transforms what many cultures discard into a celebrated delicacy. The word derives from the Bengali ‘muro’ or ‘muri’ meaning head, while ‘ghonto’ refers to a mixture or mish-mash. Large freshwater fish heads from the region, typically rohu or katla, are fried, then braised with the fragrant gobindobhog rice, potatoes, and spices. There’s a Bangladeshi version which uses moong dal, while West Bengal preparations incorporate aromatic rice. The final dish is soft and mushy, infused with ghee and garam masala, creating an aroma that defines Bengali comfort food.