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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fish head lentil curry - bengali style. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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

To get started 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 cook that.

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

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