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- 2 tablespoons of oil
- 1 cup of sliced onions
- 1 teaspoon of ginger paste
- 1.5 teaspoons of garlic paste
- 1 teaspoon of cumin paste
- 2 cardamoms
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon of turmeric powder
- 1/4 teaspoon of red chilli powder
- Salt as needed
- Water as needed
- 1/2 cup of Moong Dal, soaked for 30 minutes
- Sliced head, tail and fins and 3-4 fish pieces of one Rui fish
- 5-6 green chillies, cut in half along the length
- 1/2 cup golden brown fried onions ( peyaj beresta)
- 2 tomatoes, chopped into cubes
Prep:15min › Cook:35min › Extra time:30min soaking › Ready in:1hr20min
- Heat oil in a pan and fry the onions in the oil very slightly. Add ginger, garlic and cumin pastes and stir.
- Now add the cardamoms, cinnamon sticks, bay leaves and sprinkle the turmeric and red chilli powders. Add salt for taste.
- Pour in 2 cups of water and cook until the water dries up and the oil starts to float on top.
- Add the soaked moong dal and 1 more cup of water.
- Cook until the water dries up and oil starts to float on top ( in Bengali, this process of drying the water and allowing the oil to float is called "koshano").
- Now add the sliced Rui fish head, tails and fin pieces along the fish pieces from the body of the fish.
- Pour in 1 cup water and stir well. Put the lid on and cook for 20-25 minutes.
- After 20 minutes, lower the heat, and sprinkle the green chillies and golden brown fried onions ( peyaj beresta).
- You can also add a handful of chopped tomatoes to bring in some color. The dish will be ready when the water dries up, oil starts to float and a thick gravy forms.
Serve with plain white rice.
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