Fish Daal

Ingredients:
2 Fish heads (Salmon, Carp, White Fish or Red Snapper)

1-1/2 Cups yellow moong dal

1 Small onion

1 Inch ginger

3 Cloves of garlic

2 tsp Turmeric powder

1-1/2 tsp Cumin powder

1 tsp Coriander powder

1/4 tsp Black pepper powder

1-2 tsp Red chili powder (or to taste)

2-3 Whole green chilies

2 Bay leaves

1 tsp Bengali garam

1 Medium tomato, chopped

Salt to taste

1/4 tsp Sugar

1 Cinnamon stick

1/4 tsp Whole cumin

2 Cups water

Preparation:
1. Clean the heads of the fish thoroughly, removing the gills and eyes.
2. Cut the heads into four pieces. Sprinkle salt and coat with turmeric powder, so as to cover the pieces.
3. Keep aside for 10 minutes and then rinse in cold water. This removes the pungent smell.
4. Add fresh turmeric to the pieces. Deep fry the pieces and keep aside.
5. Meanwhile, boil the moong dal in sufficient water, with turmeric and salt.
6. The dal should be soft. Don’t mash it.
7. Make a paste of onion, garlic and ginger.
8. In a karahi or wok, heat oil. Add bay leaves, cinnamon stick, slit green chilies and whole cumin.
9. Once cumin starts to splutter, add the onion-garlic-ginger paste and fry over medium heat.
10. Now, add chopped tomatoes and then, the fried fish heads.
11. Mix well and then add the dry powders.
12. Stir to coat all the pieces and then pour in the prepared dal.
13. Mix well and bring to a boil. Check for salt and add sugar.
14. Once the dal comes to a boil, sprinkle Bengali garam masala and serve hot.
15. Fish Daal is ready.

*Bengali garam masala =(Dalchini, Elaichi and Lavang - equal portions, ground to a fine powder)