A head of Katla fish- 250gm,
Gobindovog chal (a sp.rice of W.B) – 500gm,
onion paste – 1/4th cup,
garlic paste – 1/4th cup,
ginger paste – 1/4th cup,
tomato puree – 1/2 cup,
red chilli powder – 2tsp,
turmeric powder – 2tsp,
garam masala powder – 2tsp,
dhania and jeera powder – 2tsp,
lemon juice – 2tsp,
whole garam masala – few,
bayleaves – 2,
whole jeera seeds – 2tsp,
salt and oil as required,
fresh corriander for garnish.


  1. Wash the head and marinate it with salt and turmeric powder.
  2. Fry it till brown. Soak the rice for 35 minutes. Heat a pan.
  3. Add oil and whole garam masala, jeera, and bayleaves.
  4. Now add all masalas and fry them for 10 minutes until oil removes from it.
  5. Add rice and mix it.
  6. Add now, the fish head and break it mixing with all masalas.
  7. Cover it for 15 minutes in a low flame and serve hot garnished with fresh corriander.

Source: Jharna

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