Ingredients For Mach'Er Matha Diye Moog Dal/Moong Dal With Fish Head Recipe
Ingredients for fish
250 gram Fish head
12 gram Salt
1 teaspoon Turmeric powder
25 milliliter Mustard oil
Ingredients for dal
100 gram Yellow split moong dal
300 milliliter Water
Ingredients for gravy
15 gram Onions
15 gram Tomato
3 Green chillies
12 gram Ginger paste
3 gram Cumin powder
0.25 teaspoon Red chilli powder
2 Nos Dried red chillies
2 Nos Bay leaves
2 Nos Cardamoms
2 Nos Cloves
1 stick Nos Cinnamon
0.5 teaspoon Cumin seeds
20 gram Sugar
275 milliliter Hot water
8 gram Ghee
1 pinch Bengali garam masala
Directions : Mach'Er Matha Diye Moog Dal/Moong Dal With Fish Head Recipe
STEP 1.1 in a bowl place 250 gms washed and cleaned fish heads. Add 4 gms salt and ½ tsp turmeric powder and rub in the fish head. Coat and set aside to marinate.
STEP 2.2 put a kadai on the heat, add 100 gms yellow split moong dal. Dry roast on low heat, string continuously till pinkins brown.
STEP 3.3 transfer the roasted dal to a vessel and wash it well. Strain off the water.
STEP 4.4 in the vessel with the dal add 5 gms salt and 300 ml water. Cover and bring it to a boil. Keep the cover slightly open and allow it to boil until cooked soft..
STEP 5.5 in the meantime,heat 25 ml mustard oil in a kadai. When oil is hot, place the fish head pieces in the kadai and fry for 5 minutes till brown on all sides. Set aside the fried fish head pieces.
STEP 6.6 in a small bowl add 12 gms ginger paste, 3 gm cumin powder, ½ tsp turmeric powder, ¼ tsp red chilli powder and a little water, enough to make a slurry.
STEP 7.7 in the hot oil, temper 2 dry red chillies, 2 bay leaves, 2 cardamoms, 2 cloves, 1 cinnamon stick, ½ tsp cumin seeds, 15 gms chopped onions and fry for 5 minutes until onions are brown.
STEP 8.8 then add 15 gms cubed tomatoes and cook until they soften.
STEP 9.9 at this stage add the spice slurry mixture and saute for 5 minutes until the raw smell goes away. Add 2 slit green chillies and continue to fry.
STEP 10.10 then add the fried fish head pieces. Braise the fish with the spices for 2 minutes.
STEP 11.11 to this add the boiled moong dal and 275 ml of hot water and gently mix all the contents of the kadai together. Add 3 gm salt, 20 gms sugar.
STEP 12.12 cover and simmer on low heat for 2 minutes.
STEP 13.13 open the lid and add 3 tbsp of the liquid from the curry, into a small bowl. Add ¼ tsp atta as a thickening agent and mix.
STEP 14.14 pour this mixture back into the moong dal and fish head curry.
STEP 15.15 simmer for 2 minutes until the dal thickens slightly.
STEP 16.16 lastly add 8 gm ghee, 1 pinch bengali garam masala and 1 slit green chilli. Give it a stir and turn off the heat.
STEP 17.17 serve hot with steamed rice.
Nutrition value
1041
calories per serving
13 g Fat82 g Protein178 g Carbs83 g FiberOther
Current Totals
13 g Fat
82 g Protein
178 g Carbs
83 g Fiber
MacroNutrients
Carbs
178 g
Protein
82 g
Fiber
83 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
1460 mg
Iron
23 mg
Vitamin A
985 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
301 mg
Vitamin B9
3266 mcg
Vitamin B12
0 mcg
Vitamin C
30 mg
Vitamin E
5 mg
Copper
2 mcg
Magnesium
408 mg
Manganese
30 mg
Phosphorus
1095 mg
Selenium
170 mcg
Zinc
8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
