• 500 g Fish head (Rahu fish)
• 1/2 cup Yellow split mung beans
• Mustard oil
• Salt
• 1 tsp Lakadong 'Heirloom' Turmeric - Add To Cart
• 1 tsp Muziris Black Pepper - Add To Cart
• 1 Kandy Heirloom Cinnamon quill - Add To Cart
• 1/4 Nutmeg
• 5 Chola Cardamom pods - Add To Cart
• 1 Bay leaf
• 2 Red & 2 Green chillies
• 2 Medium sized Onions
• 2 Medium sized Tomatoes
• 1 inch Ginger

1. Clean & wash the fish head and break into pieces, then season with salt and turmeric. Allow it to marinate for a few minutes.
2. Meanwhile, wash & drain the mung beans. Toast the beans for a few minutes in a frying pan and set aside.
3. In a frying pan, heat 4 tbsp mustard oil and fry the fish head until golden brown. Keep it aside.
4. In the same pan, add cumin seeds, bay leaf, red & green chillies, cinnamon, cardamom, and black pepper to the hot oil. Once the whole spices crackle, add the chopped onions and fry until translucent. Then add the chopped tomatoes, crushed ginger and continue frying. Add turmeric and salt to taste.
5. Add the mung beans and continue frying. Grate the nutmeg & give a quick stir.
6. Add hot water and let it simmer. Add the fried fish head and allow it to cook for 20-30 mins until the mung beans turn mushy.
7. Garnish with coriander leaves.

It is best eaten with white steamed rice & with time at hand.