Fish Dal (Bengali Dish)

Recipe by
Total Time:
1 hour
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Palak Machchi, Best Tasty Kadai Paneer, Easy Mint Paneer

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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.