E-mail : rashmi@bchrf.org

Fish Dal (Bengali Dish)

Ingredients

2 heads of any fish (Salmon, Carp, White Fish, Red Snapper) In Mumbai I would have used the head of a rahu fish.
1 1/2 cups yellow Moong Dal
1 small Onion
1 inch piece Ginger
3 cloves of Garlic
1/4 tsp Turmeric powder
1 1/2 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp Black Pepper powder
1-2 tsp red chilli powder (or to taste)
2-3 Green Chillies, whole
2 Bay Leaves (tej patta)
1 tsp Bengali Garam Masala (Dalchini, Elaichi and Lavang - equal portions ground to a fine powder)
1 medium Tomato, chopped
Salt to taste
1/4 tsp Sugar
1 Cinnamon stick
1/4 tsp whole Cumin

Method:

1. Clean the heads of the fish thoroughly, removing the gills and eyes. Cut the head into four pieces. Sprinkle salt and turmeric powder and coat to cover the pieces. Keep aside for 10 minutes and then rinse out in cold water. This removes the fishy smell.
2. Add fresh turmeric on the pieces. Deep fry the pieces and keep aside.
3. Meanwhile boil the moong dal in sufficient water with turmeric and salt. The dal should be soft - do not mush it up - the lentils should be visible.
4. Make a paste of the onion, garlic and ginger.
5. In a karahi or wok, heat oil. Add the bay leaves, cinnamon stick, slit green chillies and whole cumin. Once the cumin start to splutter, add the onion-garlic-ginger paste, fry over medium heat taking care not to burn the paste, then add chopped tomatoes and then the fried fish heads. Mix well and then add the dry powders (cumin, coriander, black pepper and chilli powder). Stir to coat all the pieces and then pour in the prepared dal.
6. Mix well and bring to a boil. Check for salt and add the sugar. The dal should not be too watery. Once the dal comes to a boil, sprinkle Bengali garam masala and serve hot over steamed white rice.