Mach'Er Matha Diye Moog Dal/Moong Dal With Fish Head Recipe

step 1

• 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

• 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

• STEP 3.3 transfer the roasted dal to a vessel and wash it well. Strain off the water.

step 4

• 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

• 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

• 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

• 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

• STEP 8.8 then add 15 gms cubed tomatoes and cook until they soften.

step 9

• 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

• STEP 10.10 then add the fried fish head pieces. Braise the fish with the spices for 2 minutes.

step 11

• 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

• STEP 12.12 cover and simmer on low heat for 2 minutes.

step 13

• 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

• STEP 14.14 pour this mixture back into the moong dal and fish head curry.

step 15

• STEP 15.15 simmer for 2 minutes until the dal thickens slightly.

step 16

• 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

• STEP 17.17 serve hot with steamed rice.