This dish is one of the many dishes that features in the ‘to-eat’ list that Prerna Baruah shares with her mom before her yearly visit to Assam. This recipe brings back childhood memories when she & her sister would take turns to eat the fish head. It tastes divine when slow cooked with yellow split mung beans and warm spices. This is her mother’s recipe.
~ Gather Your Ingredients ~
|500 g Fish head (Rahu fish)|
|1/2 cup Yellow split mung beans|
|1 tsp Turmeric [Add to cart]|
|1 tsp Black pepper [Add to cart]|
|1 Kandy Cinnamon quill [Add to cart]|
|1/4 Rhun Nutmeg [Add to cart]|
|5 Cardamom pods|
|1 Bay leaf|
|2 Red & 2 green chillies|
|2 medium sized Onions|
|2 medium sized Tomatoes|
|1 inch Ginger|
~ Preparation Instructions ~
1. Clean & wash the fish head and break into pieces, then season with salt and turmeric. Allow it marinate for 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.