We Bengalis love fish head. Period.
No celebratory lunch is ever complete without the pompous fish head being the piece de resistance on the table, sneaking out disdainfully from the shining kansa bowl.
Rice ceremony of kids, the last meal of a bride at her parent’s place or her first meal at her in-law’s – the fish head, full of sagacious wisdom as any Bengali would remind you, has to grace the joyous occasion.
Here I cook Maacher Matha diye Moong Dal, yellow moong dal with fish head, a quintessential Bengali classic, hearty and delicious, ideal for that time-stops-still languorous Sunday lunch with friends and family, replete with jovial laughter and innocent banter.