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Photo of Murighonto(Bengali Fish Head Curry with Aromatic Rice) by Sangeeta Basak at BetterButter
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Murighonto(Bengali Fish Head Curry with Aromatic Rice)

May-20-2018
Sangeeta Basak
15 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Murighonto(Bengali Fish Head Curry with Aromatic Rice) RECIPE

This recipe is very traditional recipe in bengali cuisine.This one is one of my favourite recipe from my mom's kitchen. My moms makes it very well. I have got this recipe from her. This is a spicy fish head curry with Gobindobhog rice(A aromatic rice nicely available in west bengal) which is a heavenly combination for me.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • West Bengal
  • Frying
  • Main Dish

Ingredients Serving: 5

  1. Fish head(preferably Rohu/Katla or any big fish)- 1 large
  2. Raw Gobindo bhog Rice(aromatic rice)- 1 cup
  3. Potato (cube)- 3 medium
  4. Onion(chopped)- 1 large
  5. Tomato(chopped)- 1 medium
  6. Green chilli(slited)- 4 pieces
  7. Turmeric powder- 1 teaspoon
  8. Red chilli powder- 1 teaspoon
  9. Cumin powder- 2 teaspoon
  10. Ginger Paste- 1 tablespoon
  11. Garlic paste- 1 tablespoon
  12. Garam masala powder- 1 teaspoon
  13. Ghee- 1 teaspoon
  14. Mustard oil- 1/2 cup
  15. Salt to taste
  16. Sugar- 1 teaspoon
  17. For fish marination,
  18. Turmeric Powder- 1/2 teaspoon
  19. Salt to taste
  20. Whole spices for tempering,
  21. cumin seeds- 1/2 teaspoon
  22. Cardamom pods- 8-10 pieces
  23. Bay leaf- 2 pieces
  24. Cinnamon stick- 3 pieces
  25. Clove- 6 pieces
  26. Dry red chilli- 1 piece

Instructions

  1. Take the washed fish head(cut into pieces).
  2. Marinate with salt & pepper.
  3. Wash the rice and soak it for 10 minutes.
  4. Then take oil in a wok.Allow it to heat.
  5. Fry the potato in hot oil.
  6. Once done, take it out and keep aside.
  7. Next fry the fish head until it becomes golden.
  8. Then take it out into a plate.
  9. Now add whole spices for tempering in leftover oil.
  10. Let it crackle until nice aroma comes out.
  11. Add onion and fry until it becomes golden brown.
  12. Add ginger & garlic paste and saute until its raw flavour is gone.
  13. Now add Soaked rice and fry for few minutes until it changes the colour.
  14. Then add 2 green chilli slit and chopped tomato.
  15. Season with salt, turmeric powder, kashmiri red chili powder.
  16. Add cumin powder and coriander powder into it.
  17. Cook for a minute.
  18. Then add warm water to cook the rice.
  19. Cover and allow it to cook.
  20. When rice will be halfcooked add fried fish head and again cover it.
  21. After 8-10 minutes, add fried potato and cover it again.
  22. After few minutes, check everything is cooked properly or not. At this stage if you see no juices left, you can add little hot water because it should have some gravy. It will not be too dry.
  23. Add leftover green chilli slit and sugar.
  24. Finish with garam masala, ghee.
  25. Turn off the heat and give it 10 minutes standing time before serving.

Reviews (1)  

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Payal Singh
May-25-2018
Payal Singh   May-25-2018

It seems yummyy...

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