OFFAL ADVENTURES A FAMILY FAVOURITE
Offal is the collective term for the internal organs and entrails of a butchered animal. Some cultures strongly consider offal as food to be ‘taboo’, while others use it as delicacies. Such as foie gra, pate, and haggis—are internationally regarded as gourmet food in the culinary arts. Fish offals can be very tasty. Delish is the word for offal dishes for me. It is precisely because of this I have included a separate chapter on offal dishes in this book. I would recommend using fresh ‘offals’ for cooking.
FISH HEAD CURRY WITH YELLOW MUNG BEANS
মুড়িঘণ্ট
“ This very famous dish of Bangladesh is made with fish heads and is known as “Murighonto.” Here is mine with a twist.”
SERVES
4
PREPARATION
20 Mins
COOKING
40 Mins
1 ruhi fish head (about 500 g)
2 ruhi fish pieces (about 200 g )
1 cup mung beans/yellow split gram
¼ cup oil
¼ cup onion paste
1 tablespoon garlic paste
1 ½ tablespoons ginger paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon paprika powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ cup tomato, diced
2 teaspoons salt
১ রুহি মাছের মাথা (প্রায় ৫০০ গ্রাম)
২ রুহি মাছের টুকরো (প্রায় ২০০ গ্রাম)
১ কাপ মুগ মুগ ডাল
¼ কাপপ oil
¼ কাপ পেঁয়াজ বাটা
১ টেবিল চামচ রসুন বাটা
1 ½ টেবিল চামচ আদা পেস্ট
১ চা চামচ হলুদ গুঁড়া
১ চা চামচ শুঁকনো মরিচ, গুড়ো
১ চা চামচ পাপ্রিকা, পাউডার
১ চা চামচ জিরা গুঁড়া
২ চা চামচ ধনে গুঁড়া
½ কাপপ টমেটো,কাটা
২ চা চামচ salt
FOR EXTRA FLAVOUR
¼ cup ghee/clarified butter
1 teaspoon fenugreek seeds
½ cup onion, sliced
10 green chillies
¼ cup coriander leaves, chopped
8 pitted green olives (optional)
DETAILS :
CLEAN and wash the fish head and cut it into 4 pieces. Wash the fish pieces and drain. Dry roast the mung beans in low heat until the aroma develops. Wash and soak in cold water for 30 minutes.
HEAT oil in a deep large flat-bottomed pot, add the paste of onion, garlic, and ginger, and fry until aroma develops. Stir in all the ingredients from turmeric powder to salt with ¼ cup of water. Add the fish head and the pieces. Mix well (at this point the fish pieces will break a little, don’t worry).
COVER and cook medium-low heat for 7 minutes. Once the fish head is half cooked, add the soaked mung beans and enough water to cover the fish head curry, and cook in medium-low heat. When the water starts simmering, lower the heat.
IN a small pan, heat ghee and fenugreek. When it starts spluttering, add the sliced onion. Fry until the onion is caramelised. Pour the ghee mixture over the murighonto, add the green chillies, cover, and simmer on low heat for 5 minutes. Taste and adjust the seasoning. Turn the heat off and sprinkle coriander leaves. Add the pitted olives. Enjoy with smoky steamed rice.
