Ireen’s Mach er Mathar Mashkolai Daal (Lentil Soup with Fish Head)
Mashkolai Dal makes a thick gravy that tastes great with the hard crunchy bits and pieces of fish head. The soup is not very spicy, and is quite creamy. Any fish lover must try this recipe :)
It is usually served with plain white rice.
Wash the head, tail and fins of the fish well with some salt, and set aside on a bowl. Cover the fish pieces with 1/4 teaspoon of turmeric powder.
Heat 2 tablespoon of oil on a pan and fry the fish pieces for a bit and set aside.
Pour the Mashkolai Daal in a bowl and 4 cups of water. Mix well and set aside.
Heat 2 tablespoon of oil in a cooking pot. Fry the onions slightly and add 1/2 teaspoon of the remaining turmeric powder and 2 tablespoon of water. Stir and add ginger, garlic and cumin pastes. Sprinkle the dry red chilli powder and stir every now and then until the water dries up a bit and oil starts to simmer and float on top.
Add the fried fish head, fin and tail pieces to the onion-spice mixture. Fry the fish pieces and sprinkle 2 tablespoon of water. Cook until the water dries up and oil starts to float. A distinct smell of fried fish will also come out.
Pour the liquid daal and constantly, or else the dal and fish will stick to the bottom of the pot. Also be careful while stirring so that the fish pieces do not break apart.
Cook for 10 minutes or so. By now, the dal should be boiled.