Rui Fish Head Moong Dal Curry
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About this recipe:
This dish is a favorite amongst fish lovers, especially those who love cooked bones of big fishes, like Rui. The hard fish head, fish pieces with bones, tails and fins are used in this recipe. The Moong dal makes a great combination with the fish pieces. It is not very spicy, and is served with steaming plain white rice.
2 tablespoons of oil
1 cup of sliced onions
1 teaspoon of ginger paste
1.5 teaspoons of garlic paste
1 teaspoon of cumin paste
2 cinnamon sticks
2 bay leaves
1 teaspoon of turmeric powder
1/4 teaspoon of red chilli powder
Salt as needed
Water as needed
1/2 cup of Moong Dal, soaked for 30 minutes
Sliced head, tail and fins and 3-4 fish pieces of one Rui fish
5-6 green chillies, cut in half along the length
1/2 cup golden brown fried onions ( peyaj beresta)
2 tomatoes, chopped into cubes
15 min › Cook:
35 min › Extra time:
30 min soaking › Ready in:
1 hr 20 min
Heat oil in a pan and fry the onions in the oil very slightly. Add ginger, garlic and cumin pastes and stir.
Now add the cardamoms, cinnamon sticks, bay leaves and sprinkle the turmeric and red chilli powders. Add salt for taste.
Pour in 2 cups of water and cook until the water dries up and the oil starts to float on top.
Add the soaked moong dal and 1 more cup of water.
Cook until the water dries up and oil starts to float on top ( in Bengali, this process of drying the water and allowing the oil to float is called "koshano").
Now add the sliced Rui fish head, tails and fin pieces along the fish pieces from the body of the fish.
Pour in 1 cup water and stir well. Put the lid on and cook for 20-25 minutes.
After 20 minutes, lower the heat, and sprinkle the green chillies and golden brown fried onions ( peyaj beresta).
You can also add a handful of chopped tomatoes to bring in some color.
The dish will be ready when the water dries up, oil starts to float and a thick gravy forms. Serving suggestion
Serve with plain white rice.
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