First time I had this famous bong food was at my grandma-s house, when we went for the traditional ceremony of jamai-shosti. In Jamai-shosti, son-in-law or Jamai is invited over and almost fed to death. I think it started as some sort of celebration then slowly turned into the an occasion where mom-in-laws got their sweet revenge.
I can still remember that day when my grandma and choto-mashi with her leg in cast was sitting and making this at their home.
Now things have changed, here in the US you have to buy a whole fish, which not-surprisingly comes with its head :). So maacher matha diye muger daal has turned into a common bi-monthly delicacy.
- 1 fish head cut into four pieces
- 1 cup yellow moong dal
- 1 medium onion finely chopped
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. chili powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. Bengali garam masala powder
- Turmeric powder
- 2,3 tejpatta ( bay leaf)
- 2,3 dry red chilies
- 1 tbsp ghee / clarified butter