Murighonto (Fish head curry with lentil)
Murighonto (Fish head curry with lentil)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, murighonto (fish head curry with lentil). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Murighonto (Fish head curry with lentil) is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Murighonto (Fish head curry with lentil) is something that I’ve loved my whole life.

Learn how to make Muri Ghonto only on Cooking Desii Short Description Muri Ghonto is a very popular traditional Bengali recipe. A basic fish head stew cooked with lentils (Moong dal) along with a melange of spices which gives it scrumptious flavors. Although the Bengali version compare with. One of our favorite dish Here is what you'll need!

To get started with this particular recipe, we must first prepare a few ingredients. You can cook murighonto (fish head curry with lentil) using 13 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Murighonto (Fish head curry with lentil):
  1. Make ready 1 cup yellow Moong Dal
  2. Get 1 Rahu fish head(I use head of a 3kg size Rahu fish)
  3. Prepare 2 big Onion chopped
  4. Make ready 1 tablespoon Ginger-Garlic paste
  5. Make ready 1 tablespoon ready-made tomato puree or puree of 2 fresh tomatoe
  6. Prepare 1 teaspoon Panchfuran (a bengali whole spice mix)
  7. Get 1 Bay leaf
  8. Make ready 1 teaspoon Turmeric powder
  9. Prepare 2 teaspoon Kashmiri red chilli powder
  10. Take 2 teaspoon Coriander-Cumin powder(2 tsp coriander+1tsp cumin)
  11. Make ready 2 Whole dry Red chilli
  12. Make ready 2 Green chilli
  13. Take 3-4 tablespoon Mustard oil

Murighonto is a very famous Bengali traditional recipe cooked with Fish head (especially with Rui Fish or Katal Fish head). MURI GHONTO is an authentic fish dish for a Bengali. My sister and I were very fond of eating the soft and juicy fish brain, so fish head curry was often in the menu. Sometimes my mother would cook the heads with lentils (muro diye dal), sometimes with green leaves, potatoes and mixed vegetables.

Instructions to make Murighonto (Fish head curry with lentil):
  1. Dry roast moong daal into a pan until light golden brown.
  2. Let the daal cool and soak in water for an hour.
  3. Clean and cut the fish head in small pieces as possible.
  4. Add 1/2 teaspoon turmeric powder and 1/2 teaspoon salt and rub to the pieces.
  5. Heat 1and 1/2 tablespoon of mustard oil in a pan and add the fish head pieces.
  6. Fry them in medium heat until light golden brown. Keep aside.
  7. Pressure cook soaked daal with salt and 2 cups of water until just soft.
  8. Heat 2 tablespoon of mustard oil in a saucepan and temper bay leaf, red chilli and paachfuran.
  9. After few seconds add chopped onion and saute until onions become translucent.
  10. Add ginger-garlic paste and saute till raw smell of ginger garlic goes off.
  11. Now add tomato puree, turmeric powder, chilli powder and coriander-cumin powder.
  12. Saute in medium heat and add 1/2 cup of water.Let the spices cook well in medium heat for few minutes.
  13. When spices and tomatoes cooks well and oil starts separating from gravy add in the fried fish head.
  14. Stir to coat spices to fish head,add salt and couple of tablespoon of water, cover and cook in low heat for 10 minutes.
  15. After 10 minutes remove the cover, fry in spices again for 3-4 minutes. This frying will enhance the flavour of murighonto.
  16. Next add in cooked daal and mix well with a spatula.
  17. Add sufficient hot water to make the curry thin, check seasoning and add if necessary.
  18. Cook in medium heat until murighonto starts boiling and then add some slitted green chillies.
  19. Further cook in medium low heat for 10 minutes or until gravy comes to your desired consistency. I like the gravy little thin, you can make them thick as well.

My sister and I were very fond of eating the soft and juicy fish brain, so fish head curry was often in the menu. Sometimes my mother would cook the heads with lentils (muro diye dal), sometimes with green leaves, potatoes and mixed vegetables. See great recipes for Murighonto (Fish head curry with lentil) too! Did you mean: muri ghonto ? Muri Ghonto – Bengali Fish head Curry.

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