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       Ingredients How to?

• 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

• 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.

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