Ingredients:

1. Fish head (rohu/ katla) – 1 large
2. Gobindobhog rice or any fragrant rice – ½ cup
3. Potatoes – 2 medium, cubed
4. Onions – 2 large, finely sliced
5. Ginger paste – 1 tsp
6. Garlic paste – 1 tsp
7. Tomatoes – 1, chopped
8. Green chilies – 2-3 (slit)
9. Turmeric powder – 1 tsp
10. Red chili powder – ½ tsp
11. Cumin powder – 1 tsp
12. Garam masala powder – ½ tsp
13. Bay leaf – 1
14. Whole garam masala (cinnamon stick, cardamom, and cloves) – 2 each
15. Mustard oil – 4 tbsp
16. Salt – to taste
17. Sugar – ½ tsp
18. Water – as needed

Instructions:

Prepare the fish head

• Wash the fish head and marinate it with salt and turmeric powder.
• Heat 2 tbsp mustard oil in a pan, fry the fish head until golden brown, and break it into pieces. Set aside.

Cook the potatoes and rice

• In the same oil, fry the potato cubes lightly and set aside.
• Wash and dry the rice. In the remaining oil, roast the rice for a few minutes until fragrant. Remove and keep aside.

Prepare the masala

1. Heat 2 tbsp mustard oil again. Add bay leaf and whole garam masala.
2. Add sliced onions and sauté until golden brown.
3. Add ginger and garlic paste and cook for 2 minutes.
4. Add chopped tomatoes, turmeric powder, red chili powder, and cumin powder. Cook until the oil separates.

Combine everything

1. Add the fried fish head and mix well with the masala.
2. Add the roasted rice and potatoes. Stir gently to combine.
3. Pour in water (about 2-3 cups) and season with salt and sugar.

Cook and finish

Cover and cook on low heat until the rice is fully cooked and the water is absorbed.

Sprinkle garam masala powder and green chilies before turning off the heat.

Serve

Let the dish rest for 5 minutes. Serve warm with plain steamed rice or enjoy on its own.

Simple Murighonto Recipe In Bengali This dish is comforting and packed with flavors, making it a beloved choice in Bengali households!