Murighonto (Fish head curry with lentil). Bengali muri ghonto recipe is spicy dish, which has a very good combination of aromatic spices, fish head and flavored rice goes very well with Basmati rice. 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.
Muri Ghonto — Bengali Fish head Curry. Bengali kids are initiated into eating fish head from a very tender age and so very soon they learn to do it with a panache that very few non-Bongs can contend. Fish head curry (Malay: kari kepala ikan, Indonesian: kari kepala ikan or gulai kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins. You can cook Murighonto (Fish head curry with lentil) using 13 ingredients and 19 steps. Here is how you cook that.
Ingredients of Murighonto (Fish head curry with lentil)
- You need 1 cup of yellow Moong Dal.
- You need 1 of Rahu fish head(I use head of a 3kg size Rahu fish).
- It’s 2 of big Onion chopped.
- Prepare 1 tablespoon of Ginger-Garlic paste.
- It’s 1 tablespoon of ready-made tomato puree or puree of 2 fresh tomatoe.
- Prepare 1 teaspoon of Panchfuran (a bengali whole spice mix).
- It’s 1 of Bay leaf.
- It’s 1 teaspoon of Turmeric powder.
- Prepare 2 teaspoon of Kashmiri red chilli powder.
- You need 2 teaspoon of Coriander-Cumin powder(2 tsp coriander+1tsp cumin).
- Prepare 2 of Whole dry Red chilli.
- It’s 2 of Green chilli.
- It’s 3-4 tablespoon of Mustard oil.
Curry Fish Head is, and will always be, a part of Singapore's identity. Unique to Singapore and Malaysia, Curry Fish head is an iconic dish made from stewing a red snapper (angkoli) head in a fragrant pot of curry with assorted. My experience with Murighonto is quite impressive. It provide cut and dressed and fresh fish. 'Murighonto' is a traditional Bengali food where, fried fish head cooked with gobindobhog rice.
Murighonto (Fish head curry with lentil) instructions
- Dry roast moong daal into a pan until light golden brown..
- Let the daal cool and soak in water for an hour..
- Clean and cut the fish head in small pieces as possible..
- Add 1/2 teaspoon turmeric powder and 1/2 teaspoon salt and rub to the pieces..
- Heat 1and 1/2 tablespoon of mustard oil in a pan and add the fish head pieces..
- Fry them in medium heat until light golden brown. Keep aside..
- Pressure cook soaked daal with salt and 2 cups of water until just soft..
- Heat 2 tablespoon of mustard oil in a saucepan and temper bay leaf, red chilli and paachfuran..
- After few seconds add chopped onion and saute until onions become translucent..
- Add ginger-garlic paste and saute till raw smell of ginger garlic goes off..
- Now add tomato puree, turmeric powder, chilli powder and coriander-cumin powder..
- Saute in medium heat and add 1/2 cup of water.Let the spices cook well in medium heat for few minutes..
- When spices and tomatoes cooks well and oil starts separating from gravy add in the fried fish head..
- Stir to coat spices to fish head,add salt and couple of tablespoon of water, cover and cook in low heat for 10 minutes..
- After 10 minutes remove the cover, fry in spices again for 3-4 minutes. This frying will enhance the flavour of murighonto..
- Next add in cooked daal and mix well with a spatula..
- Add sufficient hot water to make the curry thin, check seasoning and add if necessary..
- Cook in medium heat until murighonto starts boiling and then add some slitted green chillies..
- 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..
Bangladeshi Food, Bengali Food, Indian Food Recipes, Asian Recipes, Bengali Fish Curry, Yellow Lentils, Mango Sauce, Food Presentation, Food Styling. This Murighonto is an incredibly delicious fish head and dal dish that you'd love with a bowl of hot rice ! Fry the fish head in hot oil with turmeric powder and salt till brown. Fish head curry is immensely popular in Malaysia and Singapore. One of the most sought after curry in both Malaysian and Singapore is the fish head curry.