MURIGHANTO/ Fish Head with rice
Murighanto is a traditional Bengali recipe that turns out absolutely delicious in-spite-of the unusual combination of ingredients. Fish head is used in quite a few Bengali dishes, but this one is my absolute favourite. Gobindo bhog is a short grained rice that is very popular in Bengal. It has a distinct flavour and aroma that adds character to whatever item it is cooked with. Murighanto is generally enjoyed for holiday lUnches when people have the leisure to lick the fish bones and savour the flavours.
Ingredients:
- Gobindabhog rice (use Basmati rice if Gobindabhog is not available – but gobindobhog adds its distinct flavour and should be preferred unless absolutely out of reach)
- Fish head (Rui or carp)
- Whole cumin
- Bay leaf
- Dry red chillies
- Cumin paste
- Ginger paste
- Chilli paste
- Cashews
- Raisins
- Turmeric powder
- Salt
- Garam masala (powder or paste – cinnamon, cardamom and cloves blended together to a thick paste does wonders to the dish – but if difficult to get done, garam masala powder would serve the purpose).
- Ghee
Preparation:
- Clean the rice.
- Deep fry the fish head and keep aside.
- Heat oil in a pan.
- Add whole cumin, bay leaf, dry red chillies.
- Now add the rice and fry well.
- Add salt, turmeric, and cumin-ginger-chilli paste while frying.
- Now add cashews, raisins and fish head.
- Fry for a while and add water.
- Cover the pan.
- Check whether the rice is cooked but make sure that it does not become soft and overcooked.
- Add a little sugar.
- When everything gets mixed well, add garam masala and ghee and turn off the heat.