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:

1. Wash the dal and soak for half an hour.
2. Pressure cook the dal (until 2 whistles) with 1/2 tsp turmeric powder.
3. Clean the fish heads and cut them into big pieces.
4. Marinate the heads with 1/2 tsp turmeric powder, salt and lemon juice.
5. Keep aside for 45 minutes.
6. Heat oil for frying. Deep fry the fish heads till they turn golden brown. Drain and keep aside.
7. Remove the oil from pan, retaining only approximately 3 tbsp of it.
8. Add hing, bay leaves, cloves, cardamoms, red chillies, and black pepper.
9. Add onion and fry till transparent.
10. Add ginger, garlic and green chillies. Simmer for 2 minutes.
11. Add chopped tomatoes and simmer for 5 minutes.
12. Add cumin powder and coriander powder.
13. Add fish heads and simmer till they crumble.
14. Add dal and 1 cup of water. Let it boil till the required consistency of curry.
15. Sprinkle garam masala. Serve hot with rice.

Recipe courtesy of Malini Bisen