Ingredients

• 2 - heads of any fish
• 1.5 cups - yellow moong dal
• 1 - small onion
• 1 inch piece - ginger
• 3 cloves - garlic
• 1/4 tsp - turmeric powder
• 1.5 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
• 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

How to Make Fish Dal (Bengali Dish)

• 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.
• Add fresh turmeric on the pieces. Deep fry the pieces and keep aside.
• 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.
• Make a paste of the onion, garlic and ginger.
• In a karahi or wok, heat oil. Add the bay leaves, cinnamon stick, slit green chillies and whole cumin.
• Once the cumin starts 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.
• 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.