This is one of the Most Popular Bengali Cuisine which is one of the Traditional Food for all Bengali Peoples. It has been cooked with Yellow Lentil, Head of Rohu Fish & other Aromatic Vegetables with Traditional Bengali Seasonings.
Ingredients:
=> 1 pcs of Rohu fish head (clean and wash it)
=> 150 g of Moong dal
=> 1 nos of Onion (Chopped)
=> 10 cloves of Garlic (Crushed)
=> 2 nos of Dried Red Chili
=> 2 nos of Bay leaves
=> 1 tsp of Panch Phoron
=> 1 tsp of Turmeric powder
=> 1/2 tsp of Red chili powder
=> 1/2 tsp of Cumin powder
=> 1/2 tsp of Coriander powder
=> 1/4 tsp of Black pepper powder
=> 1/3 tsp of Hot Spices powder
=> 4 tbsp of Cooking oil
=> 1.5 glass of Water
=> Salt to taste
=> Coriander leaves (Chopped)
Preparation:
= Marinate the fish head with turmeric powder and little salt, keep it aside (10 mins).
= Turn on the flame and heat a pressure cooker. Roast the Moong Lentil for 4-5 minutes in the cooker without oil (without lid).
= Add water, turmeric powder and salt into the cooker and mix it. Close the lid of cooker and cook the dal for 2 whistles on high flame.
= Heat a pan, add cooking oil and let it heat. Fry the fish head on medium flame from both side for 4-5 minutes.
= Crush the fried head into small Pieces with the help of cooking spoon into the pan.
= Fry the crushed fish head for another 2 mins and take out from the pan.
= Heat 2 tbsp of oil in the same pan. Add Panch Phoron, dry Red Chili and Bay Leaves. Let it fry for few seconds, add crushed garlic and fry it for a minute.
= Add chopped onion and fry the onion till it turns soft. Add turmeric powder, Chili powder, cumin powder, coriander powder and black pepper powder into the fried onions.
= Fry the spices for 1-2 minutes then add fried fish head and mix it properly.
= Add the boiled Moong Lentil into the pan, add little water, mix it and let it come to boil. Add little salt and Hot Spices powder, stir it.
= Garnish with chopped coriander leaves and turn off the heat.
= Ready to serve with Plain Steamed Rice / Cumin Rice / Pilaw Rice.
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