Tuesday, 7 February 2017

Bandhakopi diye Muri Ghonto / Cabbage cooked with Fish head

Or Bandhakopir chanchra maacher matha diye.
Whatever the name you call it by, it will stay the same ... fish head at its glorious best.
And this is my favourite way of enjoying the Rohu / Rui fish head.
No other way of the muri ghonto ... be it with the Cholar dal, the bhaja muger dalwith the Pui shaak or the one made with rice, comes even close.
At least for me.

I prefer to make this more during the winters.
When the bandhakopi / cabbage is fresh. The green peas are fresh, tender and sweet.
And I can add a sprinkle of fresh coriander leaves for that wintery feel.
The advantage of using fresh cabbage is it will turn soft quickly when cooking and has a certain sweetness too. And not at all pungent like the ones we get off season.
That does not mean you cannot make this muri ghonto during other seasons too.
Of course you can.

I am not cooking much these days. All those travels and adventures have finally taken their toll and I am down with a case of acute bronchitis.
So, right now, the whole world seems like a miserable place to be in. My throat, sinuses and bronchi have suddenly come alive and decided that they have a will of their own.
And are acting very weird.
While I lie quietly, in high fever, and give in to their theatrics.
And dream of making so many posts that my blog smiles with joy.

But life says "Dream on."

You go ahead and enjoy today's recipe.

Need :

Rohu fish head - 1, cleaned and cut
Bandhakopi / Cabbage - 1 medium, cut into thin slices
Fresh peas - 1 cupful
Ginger + garlic paste - 1 tbsp
Jeera / Cumin seeds - 1 tsp
Whole dry red chillies - 2, broken
Haldi / Turmeric powder - 1 tbsp + 1 tsp
Red chilli powder - 1 tsp
Dhania / Coriander powder - 1 tbsp ( optional )
Mustard oil - 1 tbsp + 1 tbsp
Garam masala powder or Bhaja moshla - 1 tsp
Salt - to taste
Sugar - to taste
Fresh coriander leaves - chopped, 2 tbsp

How to :

Marinate the fish head with 1 tbsp turmeric powder + salt.

Heat 1 tbsp mustard oil in a heavy kadahi / wok.
Fry the fish head till brown.
Remove, crush to break into a few pieces and keep aside.

Add the remaining oil to the kadahi.
Add the jeera + dry red chillies.

Then add the ginger + garlic paste and fry a little.

Add the turmeric powder + red chilli powder  and fry well.

Add the cabbage and mix well on low heat.
Cover and cook till it starts to release water.

Add the fish head and salt.
Mix well and cover.  Cook till well done.

Remove cover and add the peas + garam masala powder and + sugar.

Stir and mix everything well.
Cover and cook for 5 more minutes.

Sprinkle the coriander leaves and remove from heat.

Serve hot with rice.


  1. I dont know why but i dont like this preparation thought its a most well known and fav dish for most of the Bengalis.

    1. That's ok Jyotirmoy. Everybody should have a few dislikes of their own. And there are other ways to enjoy the macher mudo too. :-)

  2. Yummy dish. Thanks for sharing this recipe Sharmila :)

    1. Hey Tara ... long time! Thanks! How have you been? :-)


Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!