Simple curry fish with Lentil (Pangash and Chana Dal)

Pangash and Chana Dal

Ingredients:

• 1/4 LB of Chana Dal (Indian Yellow Split Peas/Chickpea)
• 1/2 onion sliced
• 600g of Pangash fish (only sold in Bangladeshi/Thailand store)
• 2 tsp of Turmeric
• 1 tsp coriander
• 4 table spoon of corn oil
• 1 1/2 cup water
• 1 tsp of garlic paste
• 2 tsp of salt (or to taste)
• 1/2 tsp of red Chile (or to taste)
• 2 green Chile quartered (or to taste).
• cilantro

Directions:Soak the Chana Dal over night in water. Drain the water. Clean the fish (Pangash) but DO NOT remove the fat. Set aside the cilantro and fish. Take a cup/bowl and create a paste by adding some water and all the spices /garlic together. In a stew pot heat the oil. Saute the onion for 5 min in low/medium heat. Add the paste and roast for more 2 min. Throw in the fish + Chana Dal and turn the fish so that all sides are soaked in oil/spice paste for 2 min. Add a lot of cilantro. Finally add the water and cook cover for 25 min.


*Don't try this recipe with other fish. Cooking fish curry requires a lot of diligent care due to strong smell and tasteless nature of most fish in the market. Pangash fish is used here because it has a lot of flavor due to its high fat content.