Easiest Way to Diet To Try At Home Murighonto (Fish head curry with lentil)

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Easiest Way to Diet To Try At Home Murighonto (Fish head curry with lentil) Delicious, fresh and tasty.

Murighonto (Fish head curry with lentil). 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 (pui shaak muro diye) and sometimes the Muri Ghonto was cooked with cabbage (muro diye badhakopir ghonto). How To Pay Off Your Mortgage Fast Using Velocity Banking

But mostly it is preferred to be served as One-Pot Meal.

This is the stand alone Muri Ghonto.

Crush the fried head into small Pieces with the help of cooking spoon into the pan.

You can cook Murighonto (Fish head curry with lentil) using 13 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Murighonto (Fish head curry with lentil)

It’s 1 cup of yellow Moong Dal.
You need 1 of Rahu fish head(I use head of a 3kg size Rahu fish).
Prepare 2 of big Onion chopped.
You need 1 tablespoon of Ginger-Garlic paste.
You need 1 tablespoon of ready-made tomato puree or puree of 2 fresh tomatoe.
Prepare 1 teaspoon of Panchfuran (a bengali whole spice mix).
Prepare 1 of Bay leaf.
Prepare 1 teaspoon of Turmeric powder.
Prepare 2 teaspoon of Kashmiri red chilli powder.
It’s 2 teaspoon of Coriander-Cumin powder(2 tsp coriander+1tsp cumin).
You need 2 of Whole dry Red chilli.
You need 2 of Green chilli.
Prepare 3-4 tablespoon of Mustard oil.

Fish being the staple diet for the Bengalis, fish head is eaten in various different ways, especially the large fish heads of Rohu, Katla, Hilsa are considered delicacies and special dishes are made out of them.

Cabbage with fish head (bandhakopi-muro), bottle gourd with fish head (lau diye muro), hilsa head with colocasia stems or leaves (ilish er matha diye kochur loti / kochur saak) are.

Back from a long vacation and my mach pagla Bangali mon (fish loving Bengali mind) started craving for some fish, some rice and some spices.

Muri Ghonto, Bengali Fish head Curry.

Murighonto (Fish head curry with lentil) step by step

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..

I used half of a regular sized fish head for fish like Rohu or Rui.

I have not used fish head of salt water fish or any other fish than Rohu for this dish ever and do not know how it might taste.

We mostly buy whole fish in Gurgaon and as a result available with the fish head every time and I ended with preparing with the "Macher Matha Diye Moong Daal" or Moong Daal with the Fish Heads.

I do not cook Muri Ghonto regularly at home.

Though rich but Muri Ghonto tastes heavenly.