Thursday, 22 May 2014

Murighonto (Fish Head Cooked With Gobindobhog Rice And Potatoes)

Murighonto is a unique and traditional Bong dish,  in which Rohu or Katla fish head or Muro/Muri as the name suggests is cooked with Gobindobhog rice and potatoes, a true delight for the fish lovers anywhere. Brilliantly rich in taste and flavour this dish which was once so frequent in Ma and Grandma's kitchen seldom finds a place in the lunch or dinner spread in today's life. I have tried to bring back that classic dish in my kitchen which is fast losing ground to give my son a taste of the flavours of the past....Hope you all will love this true Bong delicacy....







  • 1 Rohu/Katla fish head ( the fish must weigh 2kgs or above)
  • 2 potatoes cut in cubes
  • 100 gms Gobindobhog rice
  • 2 onions chopped
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 1 red tomato chopped
  • 3-4 cardamoms
  • 2-3 sticks of cinnamon
  • 4 cloves
  • 2 bay leaves
  • 2 tsp turmeric powder
  • 1 tsp deghi mirch powder
  • 1 tsp cumin powder
  • 2-3 green chillies
  • Mustard oil as per requirement
  • 1 tblspn ghee/ clarified butter
  • Salt n sugar to taste



Wash and clean the fish head well and smear with turmeric and salt. Keep for 5 minutes. Wash gobindobhog rice and cook it till half done. DO NOT STRAIN THE WATER. Heat mustard oil in a karahi and fry the fish head well till it turns golden brown on both sides. Take it out and in the same oil fry the potatoes and take out. Break the fried fish head to smaller pieces and keep aside. Add oil if you need to and splutter the whole garam masalas and bay leaves in it. Add the chopped onions and fry till golden, add the ginger garlic paste, saute, add tomatoes, turmeric, red chilli powder, cumin powder, salt and sugar and fry for a while. Add the pieces of fish head, the gobindobhog rice with water, potatoes and cook on medium flame till the fish head is cooked and the water absorbed. Top it up with ghee, green chillies and serve.....

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