The hills on the outskirts of the city are clearly visible from our windows or balcony. The changing seasons show them in different hues throughout the year .... my favorite being the monsoons. Not only do they turn into absolutely beautiful hues of green but also are a great help to me ... I can see the rains approaching my place much before they actually do .... giving me ample time to be prepared for them .... read shut the windows etc.
A couple of evenings back we were enjoying a light breeze on the balcony when we saw this fire on the hills. I couldn't help clicking these snaps .... knowing full well that that the zoom is not enough for the distance.
So you can see a lot of noise in the snaps .... but I just had to share them with you all. :-)
Coming to today's dish ... it is a Bengali favourite. Fish head is a delicacy in Bengali cuisine .... but it is not one of those delicacies that are made rarely or occassionally. On the contrary it is a regular in Bengali homes ... often incorporated with different kinds of dals or vegetables like cabbage and sometimes with rice too.
Even though Moong dal is commonly used when cooking fish head, my Ma used to make an equally tasty version with the Cholar dal or Chana dal. It used to be thickish with a very subtle sweetness. The dal that I get here never turns out that way ... maybe because we get the polished version here.
How to : Heat enough mustard oil and fry the fish head and keep aside.
In a pressure cooker heat a little mustard oil. Add the whole cardamoms, cloves, red chillies and the bay leaves. Then add the onion paste and fry well.
Then add the ginger paste, the chopped tomatoes, haldi powder, salt and sugar. Fry well.
Add water, cover and cook till dal is done ( should be around 3 whistles on low heat).
Wait till steam is released. Open cooker and add the fish head. Cover and let it boil well for some time. Adjust water and keep stirring till everything mixes up well.
Serve hot with steamed plain rice.