Maachher Matha Diye Moong Daal/ Moong Dal with Fish Head

Fish Head is considered to be a delicacy in Bengal. In fact it is also considered auspicious and is served often to babies for their rice ceremonies, newly weds, for baby showers et al. Bengali kitchen finds numerous ways to use fish heads to various fares — moong dal is one such item; and a very popular one too.

Ingredients:

  • Katla/Carp head (Bighead Carp) (break into pieces while buying the head).

  • Moong dal

  • Turmeric powder

  • Chilli powder

  • Cumin powder

  • Garam masala powder

  • Salt

  • Raisin

  • Whole cumin

  • Bay leaf

  • Ginger paste

  • Garlic paste

  • Oil

  • Ghee

Method:

  • Marinate the fish head pieces in salt, chilli and turmeric powder for about 15 minutes

  • Dry fry the moong dal

  • Wash well

  • Boil the dal with salt, turmeric and green chillies

  • Soak the raisins in water

  • Heat oil in a heavy-bottomed pan

  • Temper with cumin and bay leaf

  • Now add the fish head pieces and fry well

  • Add the ginger, garlic pastes, turmeric, chilli, cumin and garam masala powders and fry till the masala cooks well

  • Add the boiled dal

  • Bring to a boil

  • Add the raisins

  • Boil nicely and take it off the flame

  • Mix in a dollop of ghee
  • Serve hot with steamed rice
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