| • | Clean the heads of the fish thoroughly, taking aside the gills and eyes.
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| • | Cut the heads into 4 pieces. Sprinkle table salt and coat with turmeric powder, so as to cover the pieces.
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| • | Keep aside for 10 minutes and then rinse in ice-cold water. This takes away the pungent smell.
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| • | Add freshly turmeric to the pieces. Deep fry the pieces and keep aside.
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| • | Meanwhile, boil the moong dal in enough water, with turmeric and salt.
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| • | The dal should be soft. Don’t mash it.
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| • | Make a paste of onion, garlic and ginger.
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| • | In a karahi or wok, heat up oil. Add bay leaves, cinnamon stick, slit green chilies and whole cumin.
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| • | Once cumin begins to splutter, add the onion-garlic-ginger paste and fry all over normal heat.
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| • | Now, add chopped up tomatoes and then, the deep-fried fish heads.
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| • | Mix well and then add the dry aside powders.
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| • | Stir to coat all the pieces and then pour in the cooked dal.
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| • | Mix well and bring in to a boil. Check for table salt and add sugar.
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| • | Once the dal comes to a boil, sprinkling Bengali garam spices and serve up hot.
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| • | Fish Dal is ready.
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