Badhakopi Diye Macher Matha is a traditional Bengali dish that combines fish head (macher matha) with cabbage (badhakopi) to make an unique preparation.
Combined with some aromatics spices, the final result is a unique and flavorful dish. This dry dish is very popular for its rich taste and aroma.
Follow my instructions to cook this tasty dish quickly and easily at home.
Key Takeaways:
- Marinate the fish head with spices like turmeric and salt before cooking to enhance the flavor and tenderize the fish.
- Serve Badhakopi Diye Macher Matha hot with steamed rice or roti for a satisfying and wholesome meal.
- Badhakopi Diye Macher Matha tastes savory and spicy. The freshness the cabbage and fish head give it a umami taste and the aromatic spices makes it a satisfying dish.
- A few specific alternatives to this dish include Macher Matha Chorchori, Macher Matha Curry, Macher Matha Kalia, Macher Matha Shorshe Jhal, and Muri Ghonto.
The Ingredients:
- Rohu fish head: 3 pieces of heads (cut and cleaned)
- Cabbage: 1 large sized (shredded and half boiled)
- Potato: 1 large sized (cut into small cube pieces)
- Onion: 1 large (chopped)
- Tomato: 1 large (chopped)
- Onion, garlic, ginger paste: (1 large sized onion, 1 medium sized garlic and 2-inch ginger)
- Turmeric powder: 1 tbl spoon
- Red chili powder: 1 tbl spoon
- Kashmiri red chili powder: 1 tbl spoon
- Coriander powder: 1 tbl spoon
- Roasted cumin powder: 1 tbl spoon
- Cumin seeds: 1 tbl spoon
- Bay leaves: 2 pieces
- Red dried chilis: 2 pieces
- Mustard oil: 3 tbl spoons
- Salt: As per taste
How to Cook Badhakopi Diye Macher Matha (Step by Step Images)?
1. Marinate the fish heads with salt and turmeric powder. Set them aside for 10 minutes.
2. Fire up the earthen stove. Place a deep-frying pan (kadai) on the stove.
3. Pour mustard oil into the kadai.
4. Add the fish heads to the hot oil.
5. After one side is done, flip them upside down.
6. Take them out onto a bowl.
7. Add potatoes to the oil. Sauté them with salt and turmeric powder. Once lightly fried, take them out.
8. Add cumin seeds, bay leaves, and red chilis.
9. Add chopped onions. Once the onions turn light brown, add tomatoes and a little bit of salt.
10. When the tomatoes cooked, add the onion-ginger-garlic paste. Mix well and sauté for a few minutes or until it thickens.
11. Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder. Keep stirring so that the spices mix well with the paste. Add a little bit of water.
12. Once the spices start releasing oil, add the lightly fried potatoes and sauté for a few minutes.
13. Add the half-boiled shredded cabbage and mix everything well.
14. Add a small amount of water and some salt.
15. Add the fried fish head pieces. Cover the pan with a lid and allow it to cook for 10 minutes.
16. Remove the lid and add roasted cumin powder. Mix well.
17. Meanwhile, the water will evaporate, and a thick texture will form.
18. Badhakopi Diye Macher Matha is ready. Pour it into a bowl and Serve it with steamed rice.
Recipe Card:
Badhakopi Diye Macher Matha (Fish Head With Cabbage)
Ingredients
- 3 pieces Rohu fish head (cut and cleaned)
- 1 piece Cabbage (shredded and half boiled)
- 1 piece Potato (cut into small cube pieces and cleaned)
- 1 piece Onion (chopped)
- 1 piece Tomato (chopped)
- 1 tablespoon Turmeric powder
- 1 tablespoon Red chili powder
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon Coriander powder
- 1 tablespoon Roasted cumin powder
- 1 tablespoon Cumin seeds
- 2 pieces Bay leaves
- 2 pieces Red dried chili
- 3 tablespoons Mustard oil
- Salt to taste
Paste
- 2 tablespoons Ginger garlic paste
- 1 piece Onion (pasted)
Instructions
- Marinate the fish heads with salt and turmeric powder. Set them aside for 10 minutes.
- Fire up the earthen stove. Place a deep-frying pan (kadai) on the stove.
- Pour mustard oil into the kadai.
- Add the fish heads to the hot oil.
- After one side is done, flip them upside down.
- Take them out onto a bowl.
- Add potatoes to the oil. Sauté them with salt and turmeric powder. Once lightly fried, take them out.
- Add cumin seeds, bay leaves, and red chilis.
- Add chopped onions. Once the onions turn light brown, add tomatoes and a little bit of salt.
- When the tomatoes cooked, add the onion-ginger-garlic paste. Mix well and sauté for a few minutes or until it thickens.
- Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder. Keep stirring so that the spices mix well with the paste. Add a little bit of water.
- Once the spices start releasing oil, add the lightly fried potatoes and sauté for a few minutes.
- Add the half-boiled shredded cabbage and mix everything well.
- Add a small amount of water and some salt.
- Add the fried fish head pieces. Cover the pan with a lid and allow it to cook for 10 minutes.
- Remove the lid and add roasted cumin powder. Mix well.
- Meanwhile, the water will evaporate, and a thick texture will form.
- Badhakopi Diye Macher Matha is ready. Pour it into a bowl and Serve it with steamed rice.
