Tutorial for fish curry and Macher matha diye roasted moong daal

I don't do the cooking on YouTube, though I have a YouTube channel. Okay. But I don't do the cooking on YouTube so far. So anyway, so we got two but then two places where I'm cooking two things. This will be the fish curry and that will be the dal. Okay. So fish machhe matha diye dal. I'm making fish curry and dal. Yeah. This is machhe matha diye means fish head. Dal, which is fish head dal. Yeah, one of the Bengalis' very, very favorite dal. What is it called? Fish head. No, what do you call it? Machher matha diye dal. Machher matha diye dal. Matha diye matha benshi. So I'm cooking for four people. Okay. I'll put two and a half cups of this. Okay. Dal and roast this dal. So four four people means you will do two and a half cups of. Yeah. Because it is thick. Which which which one? The moong dal. Yellow moong dal. So I'm roasting it. Roasting the roast in the pressure cooker only. In the pressure cooker itself. Yeah. Yeah. So roasting it in medium flame because it will tend tend to get tend to burn. So you just need to have it pretty golden brown. You know. How do you send me this video? Just just quickly. I'll send you all about what's the YouTube link. Okay, upload it on YouTube. So this is the fish thing which is getting warm. Like this, I keep it at 8 maximum because I want the fish, right? Yeah. Okay, fish. No, how much oil did you put? Um, just like eyeballed it. So I'll put oil if I need it more. The fish should be dipped halfway through, that kind of oil. Which oil? This is sunflower. Okay, not so sunflower or canola oil. Yeah, canola oil. Okay, and after, so you make, put, fry the fish, right? Yeah, so I'll— which is soaked with water? No, you marinate it with salt and haldi, salt and turmeric. Salt and haldi. Yeah, and I also add a little bit of मैदा तू इट, यू नो और एक्चुअली आई आई आई डिड ऑफ़ आटा तू इट। आटा ओके। तू मेक इट सो दैट इट डज़न स्टिक तू द पैन। ओके। बिकाउट आटा नो। विच मैदा इस लिटिल अनहेल्दी, आटा इस लिटिल हेल्दी, राइट? या। दैट्स द रीज़न। ये आलसों वेरी हेल्दी। The oil will not stick to the pan. Okay. And the fish will not stick to the pan. And also the fish will consume less oil. Okay, so that way sticking to pan and consume less oil. Yeah, so we got the fish. This thing is— it should be smoking. The oil should be smoking. Okay, absolutely. Yeah, and let me show the scales. So I have to put a cover while cooking. You have to put a cover on the, on the butt, on the thing, because the fish starts to, you know, um, like splutter. Oh, okay, okay. I'm like the— okay, so you have to put a cover, otherwise it'll Oil starts to splatter on your face. Okay. So this is getting heated while it's getting heated, and I'm roasting the thing over here. Then I need for the fish, for the dal, I need onions. Okay, dal. My husband keeps telling I put off too much onions. Okay. Not much. Very very little onions. Dal. Okay. How many onions you put? About four people, so four onions. 4 people means 4 onions? 4 onions, yeah. 4 small onions? Yeah, small onions. If you want, uh, if you have big onions, then maybe 2. Okay. So I'll have to chop the onions here. Okay, right. And I use these, uh, I use these— What are they? Where do you get this? Thai chilies. This give a different flavor to the food that I make. So— Oh, Thai chilies. Yeah, Thai chilies. Yeah. Okay. You— this is very, very hot, so you have to put Put it very sparingly. Okay, okay. So that's the reason I use it very sparingly. Okay. And I need, uh, I will need adrak and lassoon paste, uh, ginger garlic paste, ginger garlic paste, ginger garlic, ginger garlic paste, and tomato puree for the fish. Right. But fish curry, I'm not going to put lassoon. Okay, I'll just put adrak. Okay, okay. For the ginger garlic paste, you need for what? For the dal. Dal, okay. And tomato paste is not for the dal? No, tomato paste is also for the dal. Okay. All 3 are used in the dal, but fish curry I'm going to use only tomato paste and ajwain. Here only tomato paste and ajwain. Yeah. And also use jeera powder right now. That'll make it fresh. Tomato paste and ajwain is ginger paste, right? And jeera powder. Jeera powder. So I make fresh jeera powder, ground जीरा फ्रॉम होल, जीरा एंड धनिया पाउडर, सो आई मेक दैट फ्रेश। जीरा एंड धनिया पाउडर। या या। सो दिस इज़ मैजिक बुलेट, इन केस माइंड डज़न वर्क, आईल हैव टू बाय एन न्यू वन। कैन आई जस्ट टेक अ पिक्चर ऑफ़ दिस? यस प्लीज। क्योंकि इन केस आई डोंट बोलता हूँ अमेज़न या अमेज़न माइंडस मुकुटा फर्स्ट वर्जन या या यू कैन बाय इट सेम मैजिक बुलेट ऑन अमेज़न यू गेट हाउ मच यू पे आई थिंक फिफ्टी रियली या वेरी ओके एंड वेरी यूजफुल राइट वेरी यूजफुल यू बीन यूजिंग इट फॉर ऑलमोस्ट अ ईयर नाउ मैंने कॉल्ड फ्रॉम इंडिया 4 items that I'm going to cook, 2 items simultaneously. This is getting hot. This takes a long time to get smoking hot, right? And you said you kept it at 8? No, I'm just smoking it for the time being. After it goes on smoking hot, then I'll bring it down to 8. Okay, okay. And meanwhile, I have to just stir the dal, you know, it doesn't turn Black, right? It has to be just golden brown, golden brown, and it will give a— and so that you— so you should put it at 7 so that, you know, you can constantly— 7, and then till golden brown. Yes. Now if I have these notes plus what you send, so it should be— yeah, and the videos, yeah, it will be, you know, good for you. You'll be able to do the thing. So who taught you cooking? आह, that's a good question. Nobody. Believe me, I never cooked, knew how to cook rice before marriage. Same thing here. Don't give me a complex. No, I'm not giving you a complex. I'm telling you, if I can cook, anybody can cook. Learn cooking. I used to when I came to this country. Actually, I started cooking. But those days there was no YouTube, YouTube at all. No, no. When I came to this country, I started cooking. That's the time I started cooking. See, it's smoking too much. Yes. So I removed it from the fire so that you know smoked rice or otherwise it will become Like it'll just the entire oil will just evaporate when you dip the fish. Okay. So once it starts smoking too much, then you just leave it. Leave it out for two two minutes. Oh, should you put the the you know if we have the exhaust exhaust? Yeah, you can put the exhaust. We don't have an exhaust. Okay. I put a fan over here, so that's fine. We can just you know let let the smoke evaporate a little bit. Okay. And then we put it down over here a little bit. But at the same time, it has to be a little smoky also. Yes, it has to. The oil has to smoke. Otherwise, the fish will have a Raw oil का स्मेल, कच्चा स्मेल। Okay. That's that's not something we want. Okay. Okay. Now you can put it back here and while it's smoking and I just so you just marinate it and sorry and then just mix all of them. Be careful. Yeah. Oil गिल जाएगा तो ये That's very very yeah yeah I know. Please careful oil the most. Yeah. Because that burn is the worst burn. That's the worst burn yeah. So, okay, so we kind of smeared the fish properly, and now you have to just try to make it straight. Yeah, just flip it and you cover it with the thing. Okay, so that it splutters. It will not splutter. Okay, 1, 2, I'm putting 3. See, and now yeah, let me just mix them a little bit. Mix these puddings. So, okay, now this one is already done, because it's my first one. Yeah, it was the first one. So see, it's already done with it, right? So if it gets attached like this, okay, then it's good for you to cut it So if it just stuck like this, it's got stuck because this is a very painful thing. Yeah, I keep trying to do like this, but it won't go right here. So what I do is I take the, uh, just turn it, turn over the fish. This is already brown. ऐसे ही ज़्यादा डॉलर स्टोर में मिल जाता है। डॉलर स्टोर से हाँ। Okay, I better keep this and buy this because you know what I have the one with the with the black with the nonstick वो तो blend हो जाता है। नहीं नहीं not that one that one does melt in the thing that one is just for um see it's turning golden। What about you said tongs right? Tongs yeah tongs या कुछ भी जो भी है। I bought it from dollar store। How do you know how much salt to add? How much salt? Experience. Total eyeball. Correct. Dollar store with you saw you bought it in dollar store, right? Yeah, yeah. I think so. I don't remember. Must be dollar store somewhere. You know how you see it on Indian grocery stores? Maybe even like probably Western Chinese. Otherwise, Amazon. Amazon. Amazon. सब कुछ मिल जाता है, सो यू कैन जस्ट ऑर्डर इट ऑन हमारे साथ। स्टील, बिकॉज़ आई नीड स्टील। या, यू नीड स्टील मार्केट में बिना किसी या, यू नो? थिंग्स तो हैं होल्डर। सो दिस इज़ स्टील। सो यू डिड स्टिल आंसर माय क्वेश्चन। विच वन? क्यों टॉप यू? ओह नोबल, नोबल, दैट्स रियलिटी, And when I was in this country, I learned it particularly when I was in this country. While cooking, I realized see I have to eat whatever my favorite food my mother cooked, my mom-in-law cooked. I don't know how to cook it, but I have to eat those. So how do I eat those? Okay, so I should remember the cooked food, how it looked like, what it looked like. Right. So and then it had it had kanchurun in it, or there it had jeera. So while experiment, while doing experiment, I have learnt it because every time you cannot call up your mom. From here, from here, no voice app and all that. Yeah. So I cooked completely on the basis of. That's why when you are a Bengali, you know what you have eaten. Like I can remember. That's how. Yeah. Like you can cook somewhere. Okay. So that's why. So this one next time. But this you have to know the recipe completely. To be able to. Like I know right, summer powder कितना लगाना है। Somebody asked me, I really don't know how to explain. How to explain? Same thing with me. I don't know how to explain if somebody asks me. But but generally I put two two scoops or four people two scoops. Yeah, let me pause the video a little bit so that I don't know. Pause that one. Yeah, I think so. Yeah, this one. Yeah. Okay. So this still needs to be needs to. How do you know which is kacha, which is not kacha? It will become golden. Totally, totally golden brown. So because I don't eat, so that's why. Yeah. So I wish to start eating at least fish because fish is good for health. Yes, fish is the best for health, best protein for health. Be careful, that is hot. And then you wash the dal, right? Yeah, I wash the dal with this. Okay. वाश सी वाश होता है, तो पुट से ऑन कैसे कुकल? कुकेट फॉर तीन, नौ तीन सेकंड। ओके। How much water do you put? Exactly जितना डाल है ना, उसके ऊपर जितना डाल है, उस just you know it should be with one one quarter of Like one, इतना डालूँगी। One quarter. One or one and actually half. Half of your finger. Finger. Finger. First finger. First thing of your finger. Yeah. So yeah, this is getting done. Oops! That's why I got burnt sometimes. You didn't know that this This is like, this is something that happens to me all all the time. Yeah, this frying the fish is very dangerous. So नहीं मुझे हेल्प करना पड़ेगा कि आप अंडा आ जाएँगे। नहीं हो जाएँगे एक्स्ट्रा। So like, uh, make the chopped onions. Onions I have a chopper. Okay. So I just put them in the chopper. I have to buy a bigger chopper. Small. वाला कुलिंग वाला? Oh yeah yeah yeah I just bought it this time. Oh yeah, but small scissors you bought it here? Yeah, I bought it online. Online. Wow, okay. Everything online. But this I got. This is boki. This is this I use for chopping because I cannot use knife for this. This is much easier with the you know with the boki. Right. Because of boki. This is Indian. I got it from Kolkata. Yeah, this very only. Yeah. But I think they use now they use both. They try both. So useful, and people who are used to this can never cut it. I've never done on this side. This is if you're used to this. But you don't buy a pink onion. You buy you buy these white onions, is it? No, I buy the pink ones. Then my husband got the white ones. Oh, okay, okay. Because generally we use pink. Yeah, yeah. But he can you can use the white. It's okay. And he got a good deal, so he. Got two bags of this. But this is really good. Yeah, this one I've really started using it. I bought the automatic. जो उसमें तो it becomes very pure. Yeah, pure. That's not what we want for sometimes. If I need to make it pure, I put it here. Yeah, but you know, this is like amazing the way it goes. Yeah. If this is your first time they try it, must be. Difficult for you to teach and cook? No, actually I did it twice. I told you. Yeah. Okay. So and also like the people who come to help me, they learn from me. Yeah. So जो helpers मेरे होते हैं, so I I'm teaching and cooking. It's a bit difficult in the sense you want to get some help from someone. I got online from Facebook. India India. नहीं नहीं यहाँ पे। नहीं नहीं but she is an Indian. She's an Indian. I got two, both are Indians. One, both are Punjabis actually. So they Punjabi local, no matter how much सिखाएगा, but finally they'll go back to their own. But they're still glad to. They also love learning because they're both nice people. Oh, okay, then makes sense. So they are learning cooking also with me along with helping me. Okay. So that's one thing. And they do the— when they come, they do this to start. It's taking a long time to get brown. Does it really take so much time? Yeah, it does. Sometimes the oil— it depends on the oil also. You have to let the oil get started. It's okay, this will get brown. Let me just increase the heat a little bit. Not to be लेकिन पुरुष भी साइड जिसे बिगर पीसेस तू माय क्लाइंट्स ओके तो आई कीच द स्मॉलर पीसेस तू माय नहीं आई डोंट लाइक दिस सो मच ओह यू आर आलसा लाइक माय हस्बैंड इज़ नॉट सो मच आई लाइक इट यू कैन ये आई लाइक इट बट नॉट सो मच दिस आर सो ऑल ऑफ़ क्लाइंट्स आर बंगाली मोस्टली मोस्टली बट आल They love in Bengali food, right? So then they want to, you know, taste Bengali food. And right, that's why. So that's why I told you, right? Every month during my period, I'll call you. And and then when should we come and collect? Fridays evenings. I like everything is ready. Okay. Friday evening. Like I put them in the box and I keep them ready and cool them, label them and keep them in the fridge. Okay. So you know because if you manage to keep in the same fridge every day. No, I've got another fridge. Okay. That's what I'm thinking. Yeah. I've got a special fridge. Don't just look, I eat finishes completely. Yeah, you can easily see it. Yeah, this is the color I want basically. And this you switched off after 3, right? Yeah, after 3. And this has to be now completely. So this week what all you're doing for your clients? This week I'm doing, uh, 6 clients. Okay. That's the roll. And then I'm doing egg party roll. I don't know if you know about it. Yeah, I did try. Egg party roll. I'm doing mocha sauce. That's a mocha sauce. That's a banana flour sauce. It is very, very small and interesting and healthy. भारों सालों साले जो बिचिंदी आदि भारतीय होता है तो वो है क्या? हम धूपा डालना है धूपा डालना है उड़ो ओके डेट्स दोनों। और I want those off sweets. I don't have those. Yeah. And राजू जी के मुख्य उद्देश्य हैं कि राजू जी इस देखो ना राजू जी इस मार्केट में काट बटर भी है, रेड बटर भी। नहीं नहीं वो ना रेड The randuni is this one I have. This is called randuni. Okay. Where did you get this? Only in Bangladesh it's there. Really? Marjoram. It's also called marjoram here. You know, this is randuni. This has this very, very distinct smell and flavor when you add it to any food. It's only used in thukso, you know, thukso. Yeah, yeah, yeah. But where did you get this, Radhuni? Bangladeshi store only. Where's Bengali store? Under Taj Mahal. Taj Mahal is a Bengali store? Oh, in, in Mr. Taj Mahal. Oh, in fact, there's no Bengali store as such. That's why I'm also sad. Kolkata Bengali store is not there. Only we have to go running every time for exams. Oh, so here you get all that also? Yeah, all the Bengali stuff. What is that? That, that dhokadana? Not dhokadana. That's not how you put, no, in certain places. I go all the way to Starbucks to buy it. This time I bought from Starbucks. No, you can get that in Indian grocery also. They wouldn't tell you, uh, Dandas Fruit and Vegetables. That store also you can get it. Dandas Fruit and Vegetables is where we shop every time. That is here. But you can get the smaller one. But I got it this time everything from Calcutta. Ah, okay. But I got everything. But I got. Oh, you make them? I make them at home. Nice. It's very easy to make. I'll teach you how to do it. You have become an expert. All because I wanted to eat them. I'm not happy with whatever I find outside. Take care, take care. Yeah, it's done. Whatever I eat, I don't like. Whatever I find outside, I don't like it. Which is why I have learned from here. Here, honestly speaking, okay, that Bangladeshi restaurant is okay, but there's nothing where you can say it's an authentic Bengali food. Yeah. Like even sadly, not to say, but even Tamil, we don't have an authentic South Indian food here. No. That is why, that is the reason why I started. Yeah, authentic Punjabi, 101 Punjabi. Yes, yes. Authentic Sri Lankan, 101. Everything, but Bengali authentic, Bengali authentic, Tamil authentic, no. Yeah. And Malayali authentic also I see it's there. Yeah. Konkan and all that. Not Konkan, what Calicut for some restaurant. Yeah. Unfortunately we don't have ours. Yeah. Okay. This one. Okay. So today you're making these 4? Yeah, I'm making all the fishes today. I'll give it a bit of heat. That's really nice what you're getting. The hair, not to fall off. Yeah, I actually, I mean, I ordered for a hairnet. My hairnet broke. The one I was using just broke. No, because I find sometimes when you do this oily thing in my hair, that's already my hair is oily, become even more oily. So that is both, both reason I put the, uh, this hairband on, because hair today, and then your hair will also be, uh, safe from the oil. Oil, yeah, because all the time otherwise face is Can't do anything. Yeah. This one you have to go. This one doctor, I have a ninety-seven-year-old doctor. Ninety-seven? Eighty-seven, sorry. No, ninety. Ninety-one or ninety-eight. He likes to eat only The fishy part of it. So I have to make fishy only for this. He doesn't like the yeah. This is almost yeah. So you're putting little bit of water. Let's wash it up. I think honey balance next. Oh, then you whisk it basically. Keep on whisking. Keep on whisking while you're adding the water. Daar whisk it. Whisk it water. Yeah. Whisk while adding water until you get the right consistency and the right. Quantities. You want to serve it to four people, like for eight people actually. So you get the right. Right quantity. That's nice. So again, you're putting something? Yes, this dal. पूरा दाल है पूरे का everything है मसाला and everything. Oh okay. So this is just roasted and yeah. Water. Okay. Now, so how much water this time you put after nicely whisking? Actually, I boil it. So it's for eight people. Okay. But I'll be adding the fish also, so it will increase the quantity. Right. And then I add a kind of how much water? Let's say. So इतना है मतलब इतना लगा रहे हैं। Yeah. Right. Okay. So you're putting this much water. Yeah. Okay. So basically it is well above the limit. Yes. Yes. Yeah, it should be well above the limit so that you know the fish will go in, the peas and everything else will go in. Oh, so you want to do everything inside? Yeah, not inside. Just fry everything and put everything together. Oh, okay, okay. And now you're just keeping it in same thing. Just okay, we're going to keep it warm because I'm putting the fish first. And, uh, you were whisking it, right? Yeah. And you were whisking it and adding little by little water and whisking it, going on whisking. Yeah. Okay, but you don't— you are not Throwing any water? No, no. Okay. You cannot throw any water. Yeah. So this, this even without like now I we can't eat laundry. This I can do even without laundry. Yes. Because I'm going to fry it right tomorrow. Yeah. Eat it with just panch phora, which I'll add anyway. Without the pyaj, without pyaj that cream, you can just use panch phora and dry red chillies and that's it. So now you will put some oil. So oil में थोड़ा fry करो, fry करेंगे। Onion, onion, red chilli, जो भी है। Because I'll do that. But we're eating onion all because we can't be cooking. Okay, okay. Then we can. I'll just teach you how to do this without putting the fish. Fish I can do because I want to do rice along with rice. Okay, same, same thing. So just put a fork on. So do you keep this oil for next any other? Yeah, I put it in the fridge. Okay. Because if it's an organic oil, I can use it. Reuse it. Okay. Or if it's a— I put it in the fridge and it's perfectly okay. What do you mean by organic? Organic oil means if I fry fish or mutton, then it becomes an organic oil. So you have to put it in the fridge. So this much oil is kafi. Okay. For the— right, this is fine. 8 people that I'm making the fish curry first. Right. So first I'll make the fish curry. If I get, if I touch it. Okay. Now I have put it in low. Yeah. The first thing that I need is put this on the table. Can you just set it please? Yeah. Put it on the table. So is it okay to keep it open? Yeah. For the time being because it's it's okay and then I need to cover it once it's cold. Otherwise it will you know like vapor. No, because it becomes soggy, I thought, right? If you keep it open, then it will not become soggy. Oh, okay. So this is just, uh, um, just one, is it? Chili? Yes, just one, because this is very hot, so I'm using it very sparingly. Okay, but I infuse it with the oil. Why do you use this over the green chili? This gives a different Okay, this gives a very typical hangar flavor, which is very necessary. Hangar? Yeah. That's your favorite. That's my favorite. Okay, first I'll add a little bit of. But it won't make it spicy, you know, because Arnab doesn't like it spicy. Does this make it very spicy? No, it's very light. Okay, show you about. Because spicy means you're adding a lot of masala, a lot of pias. There's that. I'm not adding pias over here. Okay, I'm only adding dhania bhat. Powder and all the spicy ones which are very low in your low in heat. Okay, okay. This is very typically added to the oil. First I'll add the panch phoron. This lowers. This is a very good spice and it's very good for your health. Okay, so panch phoron about one teaspoon. One teaspoon. Okay, I have panch phoron. I make it. Sorry. But in panch phoron you don't put radhuni, no? No, no. Panch phoron you don't put radhuni. So five things. You have to reduce the flame so that it doesn't get burnt. And then I add a little bit of red chillies just to brown them. Okay, okay, add them over here. Okay, and then I'll add a little bit of ground cumin powder. Red chillies, then what do you put? Ground cumin powder. You make fresh, right? Coriander, हाँ। I make fresh. Cumin or coriander powder? First I'll add the coriander powder, then I'll add the green chillies, the Thai chillies, green Thai chillies. Just to make it little flatter. Quickly add the adrak so that you know the quickly add adrak paste. Ginger paste. Ginger paste. Okay. About two three teaspoons for four people. Three teaspoons for four people. And then now we can increase the heat a little bit and sauté it. And while sautéing, we have to put the salt a little bit so that you can smell it. The smell becomes Little salt, not the whole salt, entire salt. Just little salt so that this you can smell it. Yeah, get the smell of the masala frying. Because it needs to get, it needs to fry and the needs to come, the oil needs to come on top. Right. Dries on top, you know. So meanwhile, I'll just crush mint powder. What is it called? Cumin seeds powder? Jeera powder. Jeera powder. I'll make it fresh. Okay, about 1 teaspoon, that's it. Okay, 1.5 teaspoons. You're not frying, you're not roasting jeera powder? No, no. Okay, this is direct roast. What is that? Grind the jeera powder. Gold morris, that is what it's called. Black pepper. Black pepper. It gives a little bit so that you know it doesn't add to the heat, but it gives the flavor and little dhania. Brown dhania. Dhania gives dhania. Means coriander powder. Coriander seeds. Five six. Yeah, but very little, one teaspoon for the entire thing. Let's see how little thing I'm adding. This is just very much. So if you're making it for one person, so you add only one teaspoon, half a. Okay, okay, okay. So this is for dal, right? This is for the fish curry. Okay, this is for fish curry. Yeah. Okay, so if you're making the fish curry dal, I'll just show you. It's almost the same method, but I'll show you how to make it. Okay, so now I'll add a little bit of tomato paste, which is about 2-3 tablespoons. Tomato paste, okay. Three tablespoons. Yeah. Okay. Anam doesn't like it very tomato tomato, so yeah. But enough means because I've added so much spices, so you can temper it. It needs this much tomato paste, and then you have to sauté the tomato paste very well. Okay. So that so you don't put fresh tomatoes at all? No, doesn't. It's not needed. Fresh tomato gives tomato paste gives a Flavor as well as the consistency, which is very okay. But nice. Okay. You buy this tomato paste? Yeah. This I buy small small bottles because I use. If they are left unused, they get spoiled. So I have to use it immediately on the day. Like yesterday I opened this, so I'll finish using it today. See the oil is coming out. Yes. Okay. So I'll just cover it a little bit and cook it for a while. Okay. So that it splutters and the oil comes out completely. And then I'll add the Ground masala and one trick masala I add is the Lahori fish masala. This is this gives the taste. So then after that you add, then add the fresh grounded paste, fresh grounded powder, plus. So now I can. Did you? Was this all there or? No. Let it be. Let's think about the dal now. Okay, so let's go through it. So now the dal, right? Yeah. So now what we'll do is we'll add this in the— we can use this oil. And this fish preparation, what it is with panch phoron, can we do it for something else? Or this is like only for this fish? Only for fish curry. Yeah. Okay. So you can't use the same thing for grilled chicken? Panch phoron you cannot use in chicken. Chicken. Okay. That's not a— that's a no-no. So now for dal. Okay. Dal. Okay. I'll use this oil. I've already put a little bit of salt. Okay. 1-2 teaspoon. Depends on what— how much salt you need. Salt in the dal itself? In the dal. Yeah. But you don't boil it with salt. No, no. Then it doesn't get boiled. Oh, okay. After taking, after keeping, after taking, like keeping whisking and this one. Yeah. Then you add the salt and you add the haldi. Okay. And you can add a little bit of sugar. Lots of sugar actually. Bengalis eat a lot of sugar. So I salt, then salt plus haldi. The turmeric powder and sugar. Turmeric powder plus sugar, all one one spoon. Yeah. No, a little bit more for Bengali dal. Okay. This is Bengali dal. Yeah.