Chefs nectar, “Moong fish chef speciality”


INGREDIENTS

  • 1 Rohu fish but Catla can be used too.
  • 1 cup moong dal
  • 11/2 tsp Turmeric powder
  • 1/2 inch ginger chopped
  • 1/2 tsp cumin powder
  • 3 no. Green chilies slit
  • 1 no. Bay leaf
  • 1 no. Cinnamon stick
  • 2 no. Big cardamom
  • 3 no. Cloves
  • 1 no. Tomato paste
  • 1/2 tsp sugar

For garnishing

  • 1 tsp chopped coriander
  • 2 Green chilies
  • 3 tbsp mustard oil
  • 1 tsp Butter

Method of making the fish

  1. Dry roast moong dal on a tawa till it emits an aroma. Wash well and cook it in 21/2 cups of water for one whistle.
  2. Wash, clean and pat dry the fish head. Rub them with 1/2 tsp salt and 1/2 tsp turmeric powder/haldi for about 15 minutes.
  3. Heat 3 tbsp of mustard oil in a frying pan and add the fish heads. Reduce the flame to medium and cook for 15 minutes, turning sides so that it doesnt burn and is cooked uniformly. Once done, keep aside.
  4. In the same oil, add ginger, cumin seeds, geen chillies,bay leaf, cinnamon stick, black cardamoms. Add the tomato to this. Keep stirring till the oil doesn’t start leaving from the sides. Keep the flame to medium at all times.
  5. Pour the boiled dal to the pan. Add 1 tsp Turmeric powder and salt to taste. Add 2 cups more of water.
  6. Put the fish heads into the pan and let the flavours mingle with each other . Check for seasoning and add sugar. Let this simmer for 10 mins.
  7. Serve hot in a serving bowl with a final drizzle of ghee and garnishing of chopped coriander and green chillies.
  • Rohu fish but Catla can be used too.
  • 1 cup moong Dal
  • 11/2 tsp Turmeric powder
  • 1/2 inch ginger chopped
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 1 no cinnamon stick
  • 2 no big cardamom
  • 3 no cloves
  • 1 no grated tomato
  • 1/2 tsp sugar

For garnishing

  • 1 tsp chopped coriander
  • 2 green chilies
  • 3 tbsp mustard oil
  • 1 tsp butter

For cooking

  1. Dry roast moong dal on a tawa till it emits an aroma. Wash well and cook it in 21/2 cups of water for one whistle.
  2. Wash, clean and pat dry the fish head. Rub them with 1/2 tsp salt and 1/2 tsp turmeric powder/haldi for about 15 minutes.
  3. Heat 3 tbsp of mustard oil in a frying pan and add the fish heads. Reduce the flame to medium and cook for 15 minutes, turning sides so that it doesnt burn and is cooked uniformly. Once done, keep aside.
  4. In the same oil, add ginger, cumin seeds, geen chillies,bay leaf, cinnamon stick, black cardamoms. Add the tomato to this. Keep stirring till the oil doesn’t start leaving from the sides. Keep the flame to medium at all times.
  5. Pour the boiled dal to the pan. Add 1 tsp Turmeric powder and salt to taste. Add 2 cups more of water.
  6. Put the fish heads into the pan and let the flavours mingle with each other . Check for seasoning and add sugar. Let this simmer for 10 mins.
  7. Serve hot in a serving dish with a final drizzle of butter and garnishing with chopped coriander and green chillies.
  8. Enjoy this speciality dish crafted and made especially for you. ❤️

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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