Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, murighonto. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Murighonto 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. Murighonto is something which I’ve loved my whole life. They are nice and they look fantastic.
Muri Ghonto is one of the signature dishes from the Bengali Cuisine. This is prepared with Rice and Fishhead (mostly Rehu Fish/ Rui Mach or Katla fish). We mostly savor it with plain rice. Muri Ghonto is a traditional Assamese and Bengali recipe, and is very popular in these states.
To get started with this particular recipe, we must prepare a few ingredients. You can cook murighonto using 18 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Murighonto:
- Prepare 1 cup gobindbog rice
- Take 1 Fish Head (Rohu/Katla). I have used Rohu
- Prepare 1/2 tsp cumin seeds
- Get 1 piece cinnamon
- Get 1 masala elaichi
- Get 3 green elaichi
- Take 1 tsp red chilli powder
- Prepare 1 tsp Turmeric Powder
- Prepare as per taste Salt
- Get 2 tbsp Kaju & Kismis
- Make ready 1 potato cut into cubes
- Take 1 onion chopped
- Prepare 1 tsp ginger paste
- Take 1 tsp cumin powder
- Prepare 1/2 tsp Garam Masala powder
- Make ready 1 tsp ghee
- Make ready 3-4 tbsp mustard oil
- Take 1/2 cup warm water
They say " Machh-e Bhat-e Bangali " or a Bengali by Fish and Rice. Muri ghonto ~ An authentic Bengali delicacy from the traditional kitchens of Bengal. The Fish head or Muri (a.k.a Muro) of Rohu or Catla (Katla) fish is cooked with flavourful short grained Gobindobhog Rice. Bengalis are long known to be avid fish lovers.
Instructions to make Murighonto:
- Wash the rice thoroughly and keep aside for drying in a flat plate
- Fry the rice in 1 tsp oil in a kadai. Note- Frying the rice prevents it from becoming sticky or overcooked
- Marinate the fish head with salt & turmeric powder. Fry in a kadai and keep aside.
- In the same kadai fry cubed potatoes till golden brown and keep aside
- Fry Kaju & kismis in the same kadai and keep aside
- In the same kadai add some oil temper with jeera and whole garam masala. Add chopped onions to this and fry till the onions become golden brown. Then add chilli powder, turmeric powder,salt,cumin powder,ginger paste and fry well.
- Once the masala is fried well add the fried rice & potatoes to it. Fry for some more time
- Add water to the mixture and bring it to boil. Once the water boils well add the fried fish head to the kadai and cover and cook.
- Once the rice is almost cooked prick the fish head slightly.
- Before switching off the gas add kaju kismis, ghee and garam masala powder.
- Serve hot
The Fish head or Muri (a.k.a Muro) of Rohu or Catla (Katla) fish is cooked with flavourful short grained Gobindobhog Rice. Bengalis are long known to be avid fish lovers. Here is another famous Bengali Traditional food Muri Ghonto Recipe. It is a very popular Bengali recipe with Fish Head. So let's watch how to make Muri Ghont.
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