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Posted by on Oct 6, 2013 in Other | 2 comments

Rui Macher Muri Ghonto

Rui Macher Muri Ghonto
By ,
October 9, 2011

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.

Prep Time:15 minutes
Cook time:35 hour
Yield: 4-6

Rui Macher Muri Ghonto
December 24, 2011
Rownak Jahan

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
Fresh coriander leaves
5 tablespoon vegetables oil
Salt to taste


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. apu thanks for the recipe. is it a good idea to break down the whole head ?

    • it is great idea to break down the head, I did not only this time, because of taking picture(you know that whole head looks beautiful and less mess in photo) 🙂

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