By Malini Bisen
Ingredients
1 cup moong dal
2 fish heads (preferably carp or red snapper)
1 onion, chopped finely
1 tomato, chopped finely
1 tsp garlic paste
1 tsp ginger paste
2 green chillies, chopped finely
1 tbsp turmeric powder
1 tsp cummin seeds powder
1 tsp coriander seeds powder
3 dry red chillies
2 bay leaves
2 cardamoms
1/4" cinnamon
4 cloves
3 black pepper
1 tsp garam masala
1 tbsp lemon juice
A pinch of hing
Salt as per taste
Oil for frying
Method:
- Wash the dal and soak for half an hour
- Pressure cook the dal (2 whistles) with 1/2 tsp turmeric powder
- Clean the fish heads and make into big pieces
- Marinate the heads with 1/2 turmeric powder, salt and lemon juice
- Keep aside for 45 mins
- Heat oil for frying
- Deep fry the fish heads till golden brown
- Drain and keep aside
- Remove the oil from pan keeping only approx 3 tbsp of it
- Add hing, bay leaves, cloves, cardamoms, red chillies, and black
pepper
- Add onion and fry till transparent
- Add ginger, garlic and green chillies
- Simmer for 2 minutes
- Add chopped tomatoes and simmer for 5 minutes
- Add cummin powder, coriander powder
- Add fish heads and simmer till they crumble
- Add dal and 1 cup water
- Let it boil till the required consistency of curry
- Sprinkle garam masala
- Serve hot with rice
Non Veggies Index
