Bengali Murighonto - a pulao like side dish with fish head and rice
Baisali's homely kitchen
Baisali's homely kitchen
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Ingredients

  • 150 gm Gobindobhog rice. You can use Basmati Rice or
  • Jeera Rice.
  • 4 medium Potatos
  • 1 big fish head of Katla or Rohu divided into two
  • parts. I used Katla fish head.
  • 2 Bay leaves
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 inch cinnamon sticks cut into 4 pieces 2 cloves (Laung)
  • 1 Green Cardamom – only seeds
  • Handful of fresh Green Peas (optional)
  • 2 green Chili slitted – one for cooking and one for
  • garnishing
  • 1 tsp Turmeric Powder
  • 2 tbsp fresh Yogurt / Curd
  • 1 large sized onion chopped
  • 2 tbsp Ginger paste – I made I from fresh ginger in
  • pestle and mortar but you can use readymade ginger paste also.
  • 1 tsp Kashmiri red chili powder – I prefer this as it
  • is less spicy but you can use normal red chili powder also. Even you can
  • increase the amount here according to your taste
  • 9 tbsp Mustard Oil as it is authentic Bengali
  • cuisine. You can use any vegetable oil if you prefer
  • 1 tsp Sugar
  • Handful of Raisin (optional)
  • ½ tsp Garam Masala powder
  • 2 tsp Ghee
  • Salt to taste

Instructions

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