Toasted Mung Dal with Hilsa Head

Ilish Muro

Maacher muro or fish head adds an enormous amount of flavour, also known as umami, to anything to which it is added. Umami, in my opinion, is that robust taste that is tough to satisfy; it makes the epicure crave more of the same. Hilsa or Ilish heaps on the flavour manyfold. There are a myriad ways to prepare fish head and since I have so many of them in my freezer, I plan to serve them up in all the known ways. 

I have blogged about a few of these ways - Fish Head Pilaf, Squash with Fish Head and Bottle Gourd with Fish Heads. Toasted mung bean lentils serves as a creamy base for fish heads. The whole head is pan-fried to a golden brown crisp before immersing in the lentils to finish cooking.

Served with a steaming bowl of Basmati rice, I need nothing more than some peace and quiet so I can focus on removing the bones which is a huge part of enjoying this dish.

Ingredients:

1 Ilish head, cut in pieces, fins & gills removed

1/2 tsp. turmeric powder

salt to taste

1 cup split mung beans, dry toasted and washed well and drained
1 cup frozen peas
4 cups water
1 tsp. ginger paste
1/2 tsp. garlic paste
salt to taste

6 Tbsp. mustard or vegetable oil

1/2 tsp. cumin/jeera seeds

2 bay leaves

3 serrano peppers, sliced
1/2 tsp. Kashmiri mirch or paprika or chili powder
1/2 tsp. Bengali garam masala powder
1/2 tsp. coriander powder
1/4 tsp. cumin powder

cilantro, minced, for garnish
3-4 whole green chilies, slit for garnish

salt and sugar to taste

1 tsp. ghee

Directions:

1. Cook dry toasted mung beans in 4 cups water with ginger & garlic pastes and salt to taste. Top with peas and set aside.
2. Clean fish head pieces and marinate with turmeric and salt for half an hour.
3. Heat oil, fry fish head pieces until crisp and golden brown, remove from oil and set aside.
4. In the same oil, sputter cumin seeds and bay leaves.
5. Add paprika, garam masala, coriander & cumin powders, salt & sugar to taste and stir-fry for 2 minutes.
6. Return fish head pieces to skillet and pour lentils over them, stir well, cover and simmer for 10 minutes.
7. Break up the fish head pieces, if preferred, adjust salt to taste and stir.
8. Garnish with green chilies, ghee and cilantro before transferring to serving dish.

Serve over a bed of steaming, hot Basmati rice.