🍛🔥 From My Kitchen: The Authentic Bengali Fish Head Murighonto!

🍲 Hello Everyone!

✨ Welcome to my new another cooking blog! ✨

Today I’m going to share with you my homemade delicious Fish Head Murighonto, for which I received a lot of appreciation.
Those who love Bengali food will definitely enjoy this dish, I hope.
Even people who don’t like fish will fall in love with this curry.

We Bengalis can’t even imagine a single day without fish.
So today I’ll share with you the recipe of Murighonto made with Katla fish head.

🐟 Ingredients

▪ Katla fish head
▪ Moong dal
▪ Chopped onion
▪ Whole cumin
▪ Panch phoron
▪ Dried chili and green chili as needed
▪ Salt
▪ Turmeric powder
▪ Dried chili paste
▪ Ginger paste
▪ Cumin paste
▪ Garam masala
▪ Garlic paste
▪ Roasted coriander and cumin powder
▪ Oil as required

👩‍🍳 Cooking Process

At first, I roasted moong dal in a pan over low heat.
Then I washed the dal properly and boiled it with enough water, a pinch of turmeric powder, and salt until it became soft.

In another pan, I added some oil and put chopped onions, two green chilies (broken), panch phoron, some cumin, and two dried chilies.
I fried them well over low heat until the onion turned brown.

Then I added all the ground spices — cumin paste, ginger paste, garlic paste, chili paste, turmeric, and salt — and fried them nicely.

After that, I added the fish head pieces and cooked them together with the spices.
I added a little water from time to time while frying.
After doing this two or three times, the fish became soft and started breaking into pieces.

Once the spices were well cooked, I added the boiled moong dal into it.
I mixed and fried everything well again, then added some water, covered it, and let it cook.

After about 30 to 40 minutes, the delicious Moong Dal Murighonto was ready!

It took some time to cook, but the taste was absolutely amazing.
After cooking, the entire place was filled with its mouthwatering aroma.

Separately, I fried some onions (beresta) in another pan and sprinkled roasted masala powder over the curry before finishing.
Finally, I topped it with the fried onions before serving.

Please do try it if you love Bengali traditional food.
Bengali food means heritage — and some dishes leave a lasting taste on your tongue.
I personally love trying Bengali recipes a lot.I served the Murighonto hot with steaming rice.
After finishing the presentation, I couldn’t wait any longer — I took some on my plate and sat down to taste it, and it turned out absolutely irresistible. 😋

That’s all for today. Thank you everyone — stay happy and healthy 💛