Fish Head Lentil Curry - Bengali Style

Name: Fish Head Lentil Curry - Bengali Style
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup moong dal (split green gram), dry roasted; 1 Rohu fish head, deep fried; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste /1/2 cup tomato puree; 4 tbsp. mustard oil; 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds); 1" cinnamon; 2 green cardamoms; 4 cloves; 2 bay leaves; 1 dry red chilli, broken into half; 1 tbsp. roasted coriander-cumin powder; 1/2 tsp. turmeric powder; to taste salt; 1/2 tsp. garam masala powder; 1 tsp. red chilli powder; 1-2 green chilies, slit (opt); 1 tsp. ghee (clarified butter)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonvegcurries - This is a traditional dal (lentil) recipe where moong dal (split green gram) is dry roasted and cooked with fish head. It is had with plain steamed rice and is considered a delicacy on a Bengali platter. Generally Rohu fish head is used in this recipe.

It is usually a Sunday lunch menu in most of the Bengali bones and it is also prepared on special occasions. A tsp. of ghee to the end product gives an ultimate flavour to this dish.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is usually a Sunday lunch menu in most of the Bengali bones and it is also prepared on special occasions. A tsp. of ghee to the end product gives an ultimate flavour to this dish.

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Ingredients

20 minutes

2 servings

1/2 cupmoong dal (split green gram), dry roasted
1Rohu fish head, deep fried
1onion, chopped
1 tsp.ginger-garlic paste
1 tsp.tomato paste /1/2 cup tomato puree
4 tbsp.mustard oil
1/2 tsp.panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
1"cinnamon
2green cardamoms
4cloves
2bay leaves
1dry red chilli, broken into half
1 tbsp.roasted coriander-cumin powder
1/2 tsp.turmeric powder
to tastesalt
1/2 tsp.garam masala powder
1 tsp.red chilli powder
1-2green chilies, slit (opt)
1 tsp.ghee (clarified butter)

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Steps

20 minutes

1

Dry roast the moong dal (split green gram). Boil in 1 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
2

Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
3

Temper the oil with panch phoron, dry red chilli, cinnamon, cardamoms, cloves and bay leaves. Saute for a few seconds.
4

Add onion and saute till light brown.
5

Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
6

Add the boiled dal, salt, green chilies (opt) and the fried fish head.
7

When done, add ghee and mix well. Serve hot with plain steamed rice.