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Provide yellow Moong Dal.
Provide Rahu fish head(I use head of a 3kg size Rahu fish).
Provide big Onion chopped.
You need to prepare Ginger-Garlic paste.
You need to prepare ready-made tomato puree or puree of 2 fresh tomatoe.
Provide Panchfuran (a bengali whole spice mix).
Provide Bay leaf.
You need to prepare Turmeric powder.
You need Kashmiri red chilli powder.
Prepare Coriander-Cumin powder(2 tsp coriander+1tsp cumin).
You need Whole dry Red chilli.
You need Green chilli.
Provide Mustard oil.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add at least a pinch or two when you start cooking and again at the very end. Your palate will be the final guide here, so taste often.

Dry roast moong daal into a pan until light golden brown..
Let the daal cool and soak in water for an hour..
Clean and cut the fish head in small pieces as possible..
Add 1/2 teaspoon turmeric powder and 1/2 teaspoon salt and rub to the pieces..
Heat 1and 1/2 tablespoon of mustard oil in a pan and add the fish head pieces..
Fry them in medium heat until light golden brown. Keep aside..
Pressure cook soaked daal with salt and 2 cups of water until just soft..
Heat 2 tablespoon of mustard oil in a saucepan and temper bay leaf, red chilli and paachfuran..
After few seconds add chopped onion and saute until onions become translucent..
Add ginger-garlic paste and saute till raw smell of ginger garlic goes off..
Now add tomato puree, turmeric powder, chilli powder and coriander-cumin powder..
Saute in medium heat and add 1/2 cup of water.Let the spices cook well in medium heat for few minutes..
When spices and tomatoes cooks well and oil starts separating from gravy add in the fried fish head..
Stir to coat spices to fish head,add salt and couple of tablespoon of water, cover and cook in low heat for 10 minutes..
After 10 minutes remove the cover, fry in spices again for 3-4 minutes. This frying will enhance the flavour of murighonto..
Next add in cooked daal and mix well with a spatula..
Add sufficient hot water to make the curry thin, check seasoning and add if necessary..
Cook in medium heat until murighonto starts boiling and then add some slitted green chillies..
Further cook in medium low heat for 10 minutes or until gravy comes to your desired consistency. I like the gravy little thin, you can make them thick as well..

Thousands of new, high-quality pictures added every day. The head of any large fish can be cooked as fish head curry. Curry, as we know it today, comes in three colors—yellow (the most familiar), green and red. When we say fish head curry, referring to that Singaporean dish that has become a modern legend, it would seem that because the sauce is red. Fish Head Curry is a typical Malaysian dish that is made am uncut fish head.

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