Simple Way to Prepare Homemade Fish Head Lentil Curry - Bengali Style

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Award-winning Fish Head Lentil Curry - Bengali Style. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fish Head Lentil Curry - Bengali Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Head Lentil Curry - Bengali Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fish Head Lentil Curry - Bengali Style is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fish Head Lentil Curry - Bengali Style estimated approx 20 minutes.

To get started with this recipe, we must first prepare a few components. You can cook Fish Head Lentil Curry - Bengali Style using 19 ingredients and 7 steps. Here is how you can achieve that.

#nonvegcurries - This is a traditional dal (lentil) recipe where moong dal (split green gram) is dry roasted and cooked with fish head. It is had with plain steamed rice and is considered a delicacy on a Bengali platter. Generally Rohu fish head is used in this recipe. It is usually a Sunday lunch menu in most of the Bengali bones and it is also prepared on special occasions. A tsp. of ghee to the end product gives an ultimate flavour to this dish.

Ingredients and spices that need to be Prepare to make Fish Head Lentil Curry - Bengali Style:

1. 1/2 cup moong dal (split green gram), dry roasted
2. 1 Rohu fish head, deep fried
3. 1 onion, chopped
4. 1 tsp. ginger-garlic paste
5. 1 tsp. tomato paste /1/2 cup tomato puree
6. 4 tbsp. mustard oil
7. 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
8. 1" cinnamon
9. 2 green cardamoms
10. 4 cloves
11. 2 bay leaves
12. 1 dry red chilli, broken into half
13. 1 tbsp. roasted coriander-cumin powder
14. 1/2 tsp. turmeric powder
15. to taste salt
16. 1/2 tsp. garam masala powder
17. 1 tsp. red chilli powder
18. 1-2 green chilies, slit (opt)
19. 1 tsp. ghee (clarified butter)

Instructions to make 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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