বিবিধ ৰন্ধনপ্ৰণালী- Assamese Receipie
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Todays Receipe:-- Fish Head with Yellow Lentil-Fish Head Curry.
We, are fish lovers and we use all the parts of fish for cooking. This traditional Bengali recipe is made of fish head especially River catfish or Catla head. This yellow lentil (moong dal) with fish head is one of the most popular Bengali cuisine. If you are trying to impress your guests, this is one of the recipe to make. That is why this preparation is there in wedding lunches, first rice ceremonies, or anytime you invite guests over for an afternoon feast. You could use any large freshwater fish head for this, but the Bengali favourite is the head of a large Catla fish-a delicious freshwater catfish.
Preparation Time: - 10~15 min
Cooking Time: - 30~35 min
Servings: - 4~5 persons as per their capacity to consume
Ingredients:-
250 g Machh'er matha (fish head)
100 g or ½ cup Moong dal (yellow lentil)
2 Dried Red Chillies
1 Bay leaves
2 Cardamom
2 Cloves
1 inch Cinnamon
½ tsp Cumin seeds
1 medium Onion chopped
1 medium juicy Tomato chopped
2 tsp Ginger paste made from fresh ginger
1 tsp Cumin powder
1 tsp Turmeric powder
¼ tsp Kashmiri Red Chilli powder
2 nos Green Chillies
2 ½ cup approx water
Salt as per taste
1 tbsp Sugar (optional - if you are sugar toothed like me….most Bengalis are)
5~6 tsp Mustard oil (you can use any vegetable oil if the smell of mustard oil is too offensive for you but Bengalees like this only)
½ tbsp Ghee (clarified butter)
Pinch of Garam Masala
Preparation: -
1. Take a bowl and marinate the cleaned fish head with salt and ½ tsp turmeric powder for 15 min.
2. Chop onion and coarsely dice tomato. Use fresh ginger to make paste.
3. Take a thick bottomed kadhai / wok and dry roast the moong dal while continuously stirring on medium heat. Continue till the lentil is yellowish brown.
4. Transfer to a pot and cool down.
5. Wash the roasted dal, then drain the water. Add salt and water and set it to boil, partially covered with a lid until the dal is cooked but still holds shape. The dal should not break because it is going to cook again with the fish head.
6. Heat 3 tsp mustard oil in a pan and fry the fish head on low heat until well browned on all sides. Keep aside the fried fish head on a plate.
7. Now take a bowl and mix the rest of turmeric powder, cumin powder, kashmiri red chilli powder, and ginger paste. Add a couple of tablespoons of water to create a smooth mixture.
8. Heat rest of the mustard oil in a separate kadhai and temper with dried red chillies, bay leaves, whole cardamom, cloves, cinnamon and cumin seeds.
9. Add the chopped onion and fry until golden brown. It should take about 2~3 min.
10. Add the chopped tomatoes and cook until they soften and water comes out from it.
11. Pour the spice mix and fry until the raw smell of spices goes away.
12. Add 2 slit green chillies and continue cooking.
13. Now add the fried fish head. Mix thoroughly till the spices are coated the head pieces evenly.
14. Add the boiled moong dal and some hot water. Add salt and the sugar as per your taste.
15. Cover and simmer on low heat for 2~3 minutes.
16. Simmer until the dal thicken lightly-about 2 more minutes.
17. Turn off the heat. Finish with one slit green chilli, ghee and a pinch of Bengali garam masala. Give it one final stir, cover tightly with a lid and rest for 15 minutes before serving.
Your Moong Dal is ready now with Catla head. Serve with boiled rice and a fritter like Begun Bhaja(Brinjal fry) or Alu bhaja as a side dish.
8 окт 2024
