Murighonto (Fragrant Rice and Fish Head)
Murighonto. A quintessential Bengali favorite, a medley of fragrant gobindobhog rice and smashed fish head. Perfumed with ginger and whole spices. Enjoy !!!
Ingredients
- 1 Fish head of Rohu or Katla cut into mid-sizes pieces (I use the head of a ~ 3kg Katla here)
- 1/2 cup gobindobhog rice washed and drained
- 2 onions finely chopped
- 2 tsps ginger paste
- 1 big tomato finely chopped
- 2 - 3 green chillies slit
- 2 cloves
- 2 once inch cinnamon
- 2 green cardamom
- 2 bay leaves
- 2 tsps turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp kashimiri chili powder
- 1 tsp garam masala powder
- 3 tbsps mustard oil
- 1 tbsp ghee
- 1 tsp sugar
- salt to taste
Instructions
- Heat a little oil in a small pan, roast the rice till it just catches a tinge of light brown. Keep aside.
- Carefully clean the fish head, marinate with salt and turmeric. Heat oil in a pan, fry the fish head until golden brown. Keep on a kitchen towel to drain the excess oil.
- Add the remaining oil to the pan, temper with bay leaves, crushed cinnamon, cardamom, and cloves. Allow the spices to release their aroma.
- Now add the chopped onions and fry over a medium flame till soft and translucent.
- Add the ginger paste, chopped tomatoes, turmeric powder, coriander powder, cumin powder and kashimiri chilli powder and continue to cook till oil starts to separate from the masala.
- Add the fried gobindobhog rice and green chillies now, mix gently and cook for a further 5 minutes.
- Add 1.5 cup of warm water, cover and cook till rice is about half done, stirring occasionally.
- Smash the fried fish head into smaller pieces and add to the rice, mix well and continue to cook till the rice is done. If its getting too dry and tending to stick to the bottom of the pan, sprinkle a little water.
- Finish with garam masala powder and ghee.
- Allow to rest for about 10 minutes. Serve hot.