Fish Dal Recipe

Fish Dal Recipe
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Fish Dal is a Bengali dish. Learn how to make/prepare Fish Dal by following this easy recipe.
Fish Dal Recipe
Difficulty Average
Rating 9.3 / 10 (6 votes)
Recipe Type Non Veg.
  • 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, slit
  • 2 Bay leaves
  • 1 tsp Bengali garam masala (Dalchini, Elaichi and Lavang - equal portions, ground to a fine powder)
  • 1 Medium tomato, chopped
  • Salt to taste
  • 1/4 tsp Sugar
  • 1 Cinnamon stick
  • 1/4 tsp Whole cumin
  • 2 Cups water
How to make Fish Dal:
  • Clean the heads of the fish thoroughly, removing the gills and eyes.
  • Cut the heads into four pieces. Sprinkle salt and coat with turmeric powder, so as to cover the pieces.
  • Keep aside for 10 minutes and then rinse in cold water. This removes the pungent smell.
  • Add fresh turmeric to the pieces. Deep fry the pieces and keep aside.
  • Meanwhile, boil the moong dal in sufficient water, with turmeric and salt.
  • The dal should be soft. Don't mash it.
  • Make a paste of onion, garlic and ginger.
  • In a karahi or wok, heat oil. Add bay leaves, cinnamon stick, slit green chilies and whole cumin.
  • Once cumin starts to splutter, add the onion-garlic-ginger paste and fry over medium heat.
  • Now, add chopped tomatoes and then, the fried fish heads.
  • Mix well and then add the dry powders.
  • Stir to coat all the pieces and then pour in the prepared dal.
  • Mix well and bring to a boil. Check for salt and add sugar.
  • Once the dal comes to a boil, sprinkle Bengali garam masala and serve hot.
  • Fish Dal is ready.