Ingredients
Moong dal (1c), finely chopped onions (1), finely chopped tomato (1), ginger paste (1tsp), garlic paste (1tsp), finely chopped green chilies (2), fish heads (2), turmeric powder (1tbsp), coriander seeds powder (1tsp), red chilies (3dry), bay leaves (2), cumin seeds powder (1tsp), cloves (4), cinnamon (1/4”)cardamom (2), garam masala (1tsp), lemon juice (1tbsp), hing (a pinch), black pepper (3), oil (for frying) and salt (to taste).

Method Of Preparation:-
Take dal, wash it and soak it in a bowl for half an hour. Cook the dal in pressure cooker with ½ teaspoon turmeric powder. Take fish heads and cut into big pieces. Marinate the fish head pieces with ½ turmeric powder, salt and lemon juice. Keep it aside for 45 minutes. Take a pan, heat the oil for frying. Deep fry the fish heads until get golden brown. Drain it and keep it aside. Take out the oil from pan keeping only approx. 3tablespoon of it. Add hing, bay leaves, cardamom, red chilies and black pepper. Add onion and fry until get transparent. Add garlic, ginger and green chilies. Keep it to simmer for 2 minutes. Add chopped tomatoes and keep it to simmer for 2 minutes. Add chopped tomatoes and keep it to simmer for 5 minutes. Add coriander powder and cumin powder. Now add the fish heads and keep them ti simmer until they get crumble. Add dal and 1 cup of water. Keep it to boil until you get the required consistency of curry. Sprinkle the garam masala and then serve it hot with rice.