Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

Hello readers,     Today is the time to taste something different. In rainy season we Bengalis love to eat Ilish (hilsa fish), I thought why don't we make "Ilish Pulao" today? So what are you waiting for let's start! Ingredients:- 1. Gobindobhog rice (4 cup) 2. Ilish Fish (5pc) 3.Vegetable oil- 4 table spoon 4. Ghee-2 table spoon 5. Flour-1 tea spoon 6. Coconut milk:- 3-4 table spoon 7. Sweet curd:- 1 table spoon 8. Milk:- 2 cup 9. Red chili:- 2 to 3 (whole) 10. Water:- 6 cup ** Gobindobhog rice :- This rice cultivated mostly in West Bengal in India, it is a short-grain, White, aromatic, sticky rice having a sweet buttery flavour. ## Always remember that water should be double quantity of rice, here I took 4 cup rice, so I added 6 cup water with 2 cup milk. Spices:- 1. Onion:- 2 tea spoon (paste), 2 tea spoon (juice) 2. Garlic:- 1/2tea spoon(paste), 1 tea spoon (juice) 3. Ginger:- 1 tea spoon juice 4. Kashmiri chili powder:- 2 tea spoon 5. Salt:...