This recipe is adopted from the authentic cuisine of Bangladesh. This recipe can be best served with warm steamed rice. Here moong dal (split bengal gram) is used with Hilsa fish to provide mouth watering taste and fantastic smells.
Split Bengal gram – 100 gm ( moong dal)
Hilsa pieces – 4
Ginger – 10 gm
Cumin 1 tbsp
Whole dry red chili – 4
Few Green chili cut into half
Green cardamom – 4
Salt to taste
Mustard oil – 4 tbsp
Turmeric powder – ½ tsp
INGREDIENTS FOR TEMPERING
Cumin seeds – ½ tsp
Bay leaves – 3
Green cardamom – 5
Whole dry red chili – 2
Dry roast Bengal gram and transfer into a cooker , wait for one whistle, gram must be tender but not broken totally, keep aside.
Heat oil in a pan, rub turmeric powder and salt on fish pieces, fry in oil until crispy and brown in color.
Transfer into a kitchen paper to let extra oil absorbed.
In the remaining oil add ingredients for tempering, cook for few seconds, a nice aroma will come out.
Make a paste of ginger, chili , cumin and cardamom, add the paste into the pan.
Seasoning with salt, add turmeric powder, green chilies.
When the paste will thick and oil starts to separate, add gram and 1 cup water, bring to boil.
Add fish pieces, cook for 5 minutes, this dish will be semi dry, garnish with coriander leaves.
Posted by Tapashi Dey
Food Writer & Blogger
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