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Posted by on Oct 14, 2011 in Feature, Fish | 10 comments

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto
By ,
October 9, 2011Prep Time: 15 minutes
Cook time: 35 minutes
Yield: 4-6

When I was checking my blog, I only posted desserts or appetizers. Where is the main dish? So I will decide to post some main dishes now. Then I think what the recipe will be, may be some authentic fish recipe. It is not actually main dish but very authentic Bangladeshi dish. It is a spicy dish moong lentil cooked with Rohu/Rui fish head. I am going to share my mother’s recipe for the first time. There is no chance to get wrong because she has 35 years experience of cooking.


1 and ½ cups Moong Dal

1 large Rui Fish head

1 cup sliced onion

2 cloves chopped garlic

1 teaspoon garlic paste

1 tablespoon ginger paste

1 tablespoon chilli powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon fried cumin powder

1 bay leaf

3-4 green chillies

Fresh coriander leaves

5 tablespoon vegetables oil

Salt to taste

How to make:

  1. First roast moong dal on slow heat until lentil is crisp. But be careful we don’t want to burn it. And soak in water 15 minutes. Then drain the water.
  2. Clean the head properly. If possible cut into pieces otherwise keep it whole. It will break into pieces after cooking.
  3. Take 1 teaspoon salt and ¼ teaspoon turmeric and rub with the head.
  4. Heat a deep pan on medium high and take 2 tablespoon oil. Fry the head each side. Take out the head and add rest of oil in same pan.
  5. Fry onion until it becomes soft. Add ginger paste, garlic paste, chilli powder, turmeric, coriander powder, chopped garlic and bay leaves.
  6. Fry spices until oil comes out. Add 2 tablespoon water and cook 2 minutes.
  7. Add the lentil. Fry 3 minutes and add 6 cups of water and salt.
  8. Bring to boil and add the head and green chillies. Simmer on low heat till lentil is cooked.
  9. Add fried cumin and coriander leaves. Serve hot.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. d…..a…..r…..o….n……ma

  2. I followed your recipe but used salmon head and it’s was great. Wanted to use a fresh fish head instead of the frozen fish as I find it smelly. Thanks soo much for the recipe. Will definetly try again 🙂

    • nice to hear that. I love to hear word from my readers. thanks ..

  3. I tried Muri Ghonto. Everybody like it.Thanks

  4. Hi!! i like ur recipes, very easy to follow.I made a “lau sola bhata” omg everybody like it very yumm!!! I tried to make a mouchak couple times but didnot work. Pls i need help…..

    • Thanks. But you haven’t told me me what goes in mouchak. need to fry it in slow heat . what happen in in your case tell me? is it breaking or becomes hard?

  5. Murighonta is not made with daal, but with chaal .. what you have cooked is machher matha diye moong dal, which is equally good to taste.

  6. Just made it. Was very good. However, I put a bit too much salt, but still good.

    • Nice to hear. if too much salt you can add potato.

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