Ingredients:
• 1 cup – moong dal
• 2 – fish heads (preferably carp or red snapper)
• 1 – onion, chopped finely
• 1 – tomato, chopped finely
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 2 – green chillies, chopped finely
• 1 tsp- Turmeric powder
• 1 tsp – Cumin seeds powder
• 1 tsp – Coriander seeds powder
• 3 – dry Red Chillies
• 2- Bay Leaves
• 2 -cardamoms
• 1/4 inch Cinnamon
• 4 – Cloves
• 3 – black peppers
• 1 tsp – Garam Masala
• 1 tbsp – Lemon juice
• A pinch of Hing
• Salt as per taste
• Oil for frying
Method:
- Wash the dal and soak for half an hour.
- Pressure cook the dal (until 2 whistles) with 1/2 tsp turmeric powder.
- Clean the fish heads and cut them into big pieces.
- Marinate the heads with 1/2 tsp turmeric powder, salt and lemon juice.
- Keep aside for 45 minutes.
- Heat oil for frying. Deep fry the fish heads till they turn golden brown. Drain and keep aside.
- Remove the oil from pan, retaining only approximately 3 tbsp of it.
- Add hing, bay leaves, cloves, cardamoms, red chillies, and black pepper.
- Add onion and fry till transparent.
- Add ginger, garlic and green chillies. Simmer for 2 minutes.
- Add chopped tomatoes and simmer for 5 minutes.
- Add cumin powder and coriander powder.
- Add fish heads and simmer till they crumble.
- Add dal and 1 cup of water. Let it boil till the required consistency of curry.
- Sprinkle garam masala. Serve hot with rice.
Recipe courtesy of Malini Bisen