Fish Head Lentil Curry - Bengali Style
Fish Head Lentil Curry - Bengali Style

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fish head lentil curry - bengali style. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Fish Head Lentil Curry - Bengali Style is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Fish Head Lentil Curry - Bengali Style is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have fish head lentil curry - bengali style using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fish Head Lentil Curry - Bengali Style:
  1. Prepare 1/2 cup moong dal (split green gram), dry roasted
  2. Make ready 1 Rohu fish head, deep fried
  3. Make ready 1 onion, chopped
  4. Prepare 1 tsp. ginger-garlic paste
  5. Make ready 1 tsp. tomato paste /1/2 cup tomato puree
  6. Make ready 4 tbsp. mustard oil
  7. Get 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  8. Take 1" cinnamon
  9. Take 2 green cardamoms
  10. Prepare 4 cloves
  11. Get 2 bay leaves
  12. Get 1 dry red chilli, broken into half
  13. Prepare 1 tbsp. roasted coriander-cumin powder
  14. Make ready 1/2 tsp. turmeric powder
  15. Prepare to taste salt
  16. Take 1/2 tsp. garam masala powder
  17. Take 1 tsp. red chilli powder
  18. Prepare 1-2 green chilies, slit (opt)
  19. Prepare 1 tsp. ghee (clarified butter)
Steps to make Fish Head Lentil Curry - Bengali Style:
  1. Dry roast the moong dal (split green gram). Boil in 1 1/2 cups water for 4-5 whistles. When cool, whisk well along with salt and turmeric powder and keep aside.
  2. Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
  3. Temper the oil with panch phoron, dry red chilli, cinnamon, cardamoms, cloves and bay leaves. Saute for a few seconds.
  4. Add onion and saute till light brown.
  5. Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
  6. Add the boiled dal, salt, green chilies (opt) and the fried fish head.
  7. When done, add ghee and mix well. Serve hot with plain steamed rice.

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