Ingredients
Fish head, white fish or red fish, salmon, carp (2), onion (1small), garlic (3cloves), water (2c), whole cumin (1/4tsp), cinnamon (1stick), sugar (1/4tsp), salt (to taste), chopped tomato (1medium), Bengali garam masala (1tsp of equal portion of dalchini, elaichi and lavang are ground to powder), bay leaves (2),Whole green chilies, slit (2 to 3), red chili powder (1 to 2tsp), black pepper powder (1/4tsp), coriander powder (1tsp), cumin powder (1 1/2tsp), turmeric powder (2tsp), ginger (1 inch), yellow moong dal (1 1/2c).

Method Of Preparation:-
Take fish heads, remove the eyes and gills and then clean them. Cut the cleaned fish heads into 4 pieces. Dust salt on the pieces and then apply turmeric powder to cover the pieces. Keep them aside for about 10 minutes and then wash it in cold water to remove its strong smell. Add the turmeric to the pieces and then deep fry the fish pieces. Keep them aside. Now boil the moong dal with salt and turmeric powder until the dal gets soft. Make the paste of garlic, ginger and onion. Take a kadai, heat oil in it and fry whole cumin, slit green chilies, bay leaves and cinnamon stick in it. Then add the ginger-garlic-onion paste in it and fry it over medium heat. Now put the tomatoes and fried fish heads in it. Then add the dry powders and mix it well to coat the fish pieces. Now add the prepared dal in it. Mix it and then keep it to boil and then add the garam masala in it. Now fish dal is ready to serve. Serve it hot with rice.