Murighonto is one of the most unique fish dishes, widely appreciated among Bengali food lovers. It’s a peculiar outcome of rice and fish head combined together.

Ingredients:
Fried Fish head 2-3 (medium size), cut into pieces.
Soaked uncooked rice (gobindobhog preferable)- 3-5 tablespoons
Cumin powder- ½ tsp
Green chillies- 1-2
Garlic paste- 1tsp
Ginger paste- 1tsp
Turmeric powder- 1tsp
Garam masala powder (Cinnamon, cloves and Cardamom)- ½ tsp
A pinch of dhania powder.
Bay leaves- 3-4
Red chilli powder (as much heat you can consume)
Sugar & salt according to taste
Mustard oil-
Ghee (optional)

Direction:

Take a kadai & heat mustard oil in it.
Add bay leaves first, and then add rest of the masalas & pastes (except garam masala).
Stir continuously .
Now add soaked rice and fry it with those masalas.
Pour water & let the rice cook. When the rice is half done add those fish head.
Let the water completely dry out. Add garam masala powder.
For a delicious flavour add ghee. Shift from heat, pour into serving bowl and serve hot.