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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, fish head lentil curry - bengali style. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Fish Head Lentil Curry - Bengali Style is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Fish Head Lentil Curry - Bengali Style is something which I have loved my entire life.

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

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