Bengali Style Muri Ghonto | Benudir Rannabanna | কাতলা মাছের মাথা দিয়ে মুড়ি ঘণ্ট

Описание: Welcome to Kancha Lonka and our special series Benudir Rannabanna | বেনুদির রান্না বান্না 💚 Today I’m sharing a traditional Bengali favorite – Katla Macher Muri Ghonto Recipe | কাতলা মাছের মাথা দিয়ে মুড়ি ঘণ্ট. Made with fresh katla fish heads, aromatic Gobindobhog rice, potatoes, raw turmeric paste, whole garam masala, and fragrant spices like shah jeera, jayphal, jevitri, kebab chini, and white pepper — this dish is pure comfort food. If you are looking for an authentic Katla macher muri ghonto recipe with homely flavors, this step-by-step guide will help you make it perfectly at home.

This recipe is ideal for Bengali household women, bachelors, and beginners who want to cook traditional dishes in an easy way. The balance of fish head flavor, lightly sweetened rice, and warm spices makes this dish perfect for lunch with steamed rice. Watch till the end for all tips and techniques to get the texture just right. If you love traditional Bengali cooking, don’t forget to like, share, and subscribe to Kancha Lonka for more recipes from Benudir Rannabanna ❤️

1. Katla fish heads ( nicely washed)
2. 1.5 cups of Gobindobhog rice ( nicely washed )
3. Two potatoes cut into cubes
4. Four sliced onions
5. Two tablespoons of ginger paste
6. Two teaspoons of green chili paste
7. Two tablespoons of raw turmeric paste
8. One teaspoon of turmeric powder
9. Five to six slit green chillies
10. Bay leaf + whole garam masala
11. One teaspoon shah jeera + jayphal + jevitri + half a teaspoon kebab chini + half a teaspoon shah morich / white pepper
12. Salt as needed
13. Sugar as needed

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