Bengali Fish Thali

Rice -dal and Sukto Macher Kalia (fish fry) is the ultimate soul satisfying meal for us, the kind of comfort food that we grew upon at home. With plain masoor dal or red lentils, this fish thali could be the ultimate resort on hot summer months. The red lentils are pressure cooked first, then tempered with nigella, garlic cloves (I use around 10 cloves) and curry leaves (not in typical Bengali style). Since we always had curry leaves plant in our house, so it has become a common practice to throw some curry leaves into the dal. Curry leaves has that character to liven up any dish.