Step-by-Step Guide to Make Quick Fish Head Lentil Curry - Bengali Style

Fish Head Lentil Curry - Bengali Style.

Hey everyone, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, fish head lentil curry - bengali style. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Fish Head Lentil Curry - Bengali Style is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It's enjoyed by millions daily. Fish Head Lentil Curry - Bengali Style is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Fish Head Lentil Curry - Bengali Style:

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