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The ingredients needed to cook Fish Head Lentil Curry - Bengali Style:
- You need 1/2 cup moong dal (split green gram), dry roasted
- You need 1 Rohu fish head, deep fried
- Get 1 onion, chopped
- You need 1 tsp. ginger-garlic paste
- You need 1 tsp. tomato paste /1/2 cup tomato puree
- Take 4 tbsp. mustard oil
- Provide 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- You need 1" cinnamon
- Use 2 green cardamoms
- Provide 4 cloves
- Get 2 bay leaves
- Take 1 dry red chilli, broken into half
- Prepare 1 tbsp. roasted coriander-cumin powder
- Use 1/2 tsp. turmeric powder
- You need to taste salt
- Take 1/2 tsp. garam masala powder
- Provide 1 tsp. red chilli powder
- Use 1-2 green chilies, slit (opt)
- Take 1 tsp. ghee (clarified butter)
Instructions to make Fish Head Lentil Curry - Bengali Style:
- 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.
- Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
- Temper the oil with panch phoron, dry red chilli, cinnamon, cardamoms, cloves and bay leaves. Saute for a few seconds.
- Add onion and saute till light brown.
- Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
- Add the boiled dal, salt, green chilies (opt) and the fried fish head.
- When done, add ghee and mix well. Serve hot with plain steamed rice.
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