Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, fish head lentil curry - bengali style. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
How To Make Bengali Mung dal cooked with fish-head. This delicious recipe is a must try. Bengalis are known to eat fish in all its forms including the head.
Fish Head Lentil Curry - Bengali Style is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Fish Head Lentil Curry - Bengali Style is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook fish head lentil curry - bengali style using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Fish Head Lentil Curry - Bengali Style:
- Prepare 1/2 cup moong dal (split green gram), dry roasted
- Make ready 1 Rohu fish head, deep fried
- Get 1 onion, chopped
- Prepare 1 tsp. ginger-garlic paste
- Make ready 1 tsp. tomato paste /1/2 cup tomato puree
- Prepare 4 tbsp. mustard oil
- Take 1/2 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- Take 1" cinnamon
- Make ready 2 green cardamoms
- Make ready 4 cloves
- Take 2 bay leaves
- Get 1 dry red chilli, broken into half
- Prepare 1 tbsp. roasted coriander-cumin powder
- Take 1/2 tsp. turmeric powder
- Take to taste salt
- Make ready 1/2 tsp. garam masala powder
- Prepare 1 tsp. red chilli powder
- Make ready 1-2 green chilies, slit (opt)
- Get 1 tsp. ghee (clarified butter)
Tilapia Fish Curry - Bengali Style. This is one of my favorite fish curry recipe. Tilapia is a more delicate fish so I was worried whether it would stand up to the pan frying and then steaming with the curry gravy and also whether the kalonji and curry flavors of the recipe would. The Ocean Curry Fish Head restaurant serves Chinese and Singaporean cuisine.
Steps to make Fish Head Lentil Curry - Bengali Style:
- 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.
- Deep fry the fish head after marinating with a pinch of salt & turmeric powder.
- Temper the oil with panch phoron, dry red chilli, cinnamon, cardamoms, cloves and bay leaves. Saute for a few seconds.
- Add onion and saute till light brown.
- Add the ginger-garlic paste, turmeric powder, red chilli powder, coriander-cumin powder, tomato paste & garam masala powder mixed with 2-3 tbsp. water.
- Add the boiled dal, salt, green chilies (opt) and the fried fish head.
- When done, add ghee and mix well. Serve hot with plain steamed rice.
A variety of fish, prawn Hooked On Heads seems like an apt name for the irresistible Curry Fish Head they serve. This place features Singaporean style of Curry Fish Head. The curry of the Curry Fish Head is. Fish head curry is immensely popular in Malaysia and Singapore. With South Indian origins, it uses a combination of various spices and ingredients One of the most sought after curry in both Malaysian and Singapore is the fish head curry.
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