Machher Matha Diye Dal Fish Head Lentil Bengali

Method

1. 1

   Marinate the fish head: Rub the fish head halves with turmeric and salt. Rest 10 minutes.

2. 2

   Fry the fish head: Heat 3 tbsp mustard oil until smoking in a wide pan. Reduce to medium. Fry the fish head pieces for 3 to 4 minutes per side until golden and crispy on the outside. Remove and keep aside.

3. 3

   Dry roast and cook the moong dal: Dry roast 1 cup moong dal for 3 minutes until lightly golden. Wash. Pressure cook with 3 cups water and 1/2 tsp turmeric for 2 to 3 whistles until fully soft. Mash partially.

4. 4

   Break the fried fish head into the dal: Take the fried fish head pieces and break them into the cooked dal — heads, bones and all. The bones will release gelatine and the fried fish flavour will infuse through the dal.

5. 5

   Simmer together: Place the dal with the fish head pieces in a pot on medium-low heat. Simmer for 8 to 10 minutes. The dal will absorb the fish flavour and the collagen from the head will make it slightly silkier.

6. 6

   Make the tempering: Heat 2 tbsp mustard oil in a small pan until smoking. Add panch phoron — all five seeds crackle. Add dried red chilli and asafoetida. Add ginger paste — stir 30 seconds. Turn low. Add red chilli powder — stir 15 seconds.

7. 7

   Pour tempering into dal: Pour the entire hot tempering into the dal-fish head mixture. Stir.

8. 8

   Add sugar and salt: Add a pinch of sugar and salt. Stir.

9. 9

   Simmer 5 more minutes: Cook on low heat 5 more minutes.

10. 10

    Serve: Scatter coriander leaves. Serve over steamed rice. The fish bones can be picked out while eating or left in — the head pieces are eaten, picking the soft cooked flesh from around the bones.

11. 11

    Note: Machher Matha Diye Dal (fish head dal) is a deeply Bengali preparation that reflects the tradition of using every part of the fish. Fish heads are prized in Bengal — the head contains the most gelatinous, flavourful parts. The practice of frying the fish head before adding it to dal is specifically Bengali and produces a more complex flavour than simply boiling it in. Considered one of the most rewarding home-cooked meals by Bengali food culture.