Badhakopi Diye Macher Matha Recipe | Fish Head With Cabbage

5 from 1 vote
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Badhakopi Diye Macher Matha is a traditional Bengali dish that combines fish head (macher matha) with cabbage (badhakopi) to create a flavorful and unique preparation.

It is a popular dish in Bengali cuisine and is known for its rich taste and aromatic flavors.

The dish begins by marinating the fish head with spices like turmeric and salt.

Check out my simple step by step guide to cook this tasty dish at home.

Badhakopi Diye Macher Matha

Key Takeaways:

  • Badhakopi Diye Macher Matha is a traditional Bengali dish that combines fish head with cabbage, known for its rich taste and aromatic flavors.
  • Marinate the fish head with spices like turmeric and salt before cooking to enhance the flavor and tenderize the fish.
  • Sauté spices like cumin seeds, bay leaves, and red chilies until fragrant to build the foundation of taste for the dish.
  • Cook the mixture of fried potatoes, half-boiled cabbage, and fish head on low heat until the cabbage becomes tender and absorbs the flavors.
  • Serve Badhakopi Diye Macher Matha hot with steamed rice or roti for a satisfying and wholesome meal.

The Ingredients:

Badhakopi Diye Macher Matha 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.

Marinating the fish heads with salt and turmeric powder

2. Fire up the earthen stove. Place a deep-frying pan (kadai) on the stove.

Putting kadai in clay stove

3. Pour mustard oil into the kadai.

Pouring mustard oil into the kadai

4. Add the fish heads to the hot oil.

Adding the fish heads to the hot oil

5. After one side is done, flip them upside down.

Flipping fish heads

6. Take them out onto a bowl.

Taking fried fish heads out

7. Add potatoes to the oil. Sauté them with salt and turmeric powder. Once lightly fried, take them out.

Adding potatoes to the oil

8. Add cumin seeds, bay leaves, and red chilis.

Adding 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.

Adding chopped onions. 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.

Adding the onion-ginger-garlic paste

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.

Adding turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder

12. Once the spices start releasing oil, add the lightly fried potatoes and sauté for a few minutes.

Add the lightly fried potatoes and sautéing

13. Add the half-boiled shredded cabbage and mix everything well.

Adding the half-boiled shredded cabbage

14. Add a small amount of water and some salt.

Adding 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.

Adding the fried fish head pieces

16. Remove the lid and add roasted cumin powder. Mix well.

Adding roasted cumin powder

17. Meanwhile, the water will evaporate, and a thick texture will form.

Badhakopi Diye Macher Matha is almost ready

18. Badhakopi Diye Macher Matha is ready. Pour it into a bowl.
Pouring Badhakopi Diye Macher Matha to a bowl

Pro Tips for Cooking Badhakopi Diye Macher Matha

Here are some pro tips to enhance your cooking experience when preparing Badhakopi Diye Macher Matha:

Choose Fresh Ingredients: Select fresh fish heads and cabbage for the best flavor and texture. The freshness of the ingredients will greatly impact the overall taste of the dish.

Marinate the Fish Head: Before cooking, marinate the fish head with spices like turmeric, and salt. This will help to enhance the flavor and tenderize the fish head.

Sauté Spices Well: When sautéing the spices like cumin seeds, bay leaves, and dry red chilies, make sure to cook them until they release their aroma and flavors. This step is crucial to building the foundation of taste for the dish.

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Adjust Seasonings: Taste the dish as you go and adjust the seasonings accordingly. You can add more salt, turmeric, or other spices to suit your personal preference and desired level of spiciness.

Cook on Low Heat: Cooking the dish on low heat allows the flavors to develop and the cabbage to soften gradually. This slow cooking process ensures that the fish head and cabbage absorb the spices and create a harmonious blend of flavors.

Stir Occasionally: While cooking, stir the mixture occasionally to prevent it from sticking to the bottom of the pan. This will help distribute the flavors evenly and ensure that the cabbage cooks uniformly.

Add a Splash of Water if Needed: If you find that the dish is drying out or sticking to the pan, you can add a splash of water to create some moisture. However, be careful not to add too much water, as the dish should not have a watery consistency.

Garnish with Fresh Herbs (OPTIONAL): Just before serving, garnish the Badhakopi Diye Macher Matha with fresh herbs like coriander leaves or parsley. This will add a burst of freshness and enhance the visual appeal of the dish.

By following these pro tips, you can elevate the flavors and cooking process of Badhakopi Diye Macher Matha, resulting in a delicious and satisfying Bengali dish.

What to Serve with Badhakopi Diye Macher Matha?

Here are some suggestions for what to serve alongside this flavorful fish head and cabbage dish:

Steamed Rice: Steamed rice is a classic and versatile option that complements the flavors of Badhakopi Diye Macher Matha. The mildness of rice allows you to fully enjoy the rich and spicy flavors of the dish.

Roti or Paratha: If you prefer bread options, you can serve Badhakopi Diye Macher Matha with roti or paratha. These Indian breads provide a slightly chewy texture and can be used to scoop up the fish head and cabbage curry.

Luchi: Luchi is a deep-fried Bengali bread made with all-purpose flour. Its fluffy and crispy texture pairs exceptionally well with the flavors of Badhakopi Diye Macher Matha. The combination of luchi and the spicy fish head curry is a treat for the taste buds.

Remember to adjust the accompaniments based on your personal preferences. Badhakopi Diye Macher Matha is a versatile dish that can be enjoyed with various sides, allowing you to create a well-rounded and satisfying meal.

How Does Badhakopi Diye Macher Matha Taste?

Fish Head with Cabbage Taste

Badhakopi Diye Macher Matha offers a unique and delicious combination of flavors. Here’s how it tastes:

Savory: The fish head, cooked with the spices and cabbage, imparts a rich and savory taste to the dish. The flavors meld together, creating a robust and satisfying flavor profile.

Spicy: The dish typically incorporates spices like turmeric, cumin, coriander, and red chili powder, which contribute to its spiciness. The level of spiciness can be adjusted according to personal preference, but it generally has a moderate to spicy heat that adds a kick to each bite.

Umami: The fish head and cabbage together create a umami taste, which is the savory and meaty flavor characteristic found in certain ingredients. It adds depth and richness to the dish, making it more satisfying and flavorful.

Cabbage Freshness: The cabbage retains its crispness and freshness, providing a pleasant texture and a slight sweetness to balance the savory and spicy elements. It adds a refreshing touch to the overall taste experience.

Aromatic: The combination of spices, ginger, garlic, and onion creates a delightful aroma that fills the kitchen while cooking. The aromatic notes enhance the overall taste and make the dish more appetizing.

Overall, Badhakopi Diye Macher Matha offers a harmonious blend of savory, spicy, and aromatic flavors. The dish is known for its comforting and satisfying taste, making it a popular choice among Bengali cuisine lovers.

Badhakopi Diye Macher Matha Alternatives

If you’re looking for alternatives to Badhakopi Diye Macher Matha, here are a few options that offer different flavors and culinary experiences:

Macher Matha Chorchori: This is a popular Bengali dish made with fish head and a medley of vegetables. The fish head is cooked with spices, tomatoes, potatoes, and other vegetables to create a flavorful and hearty dish. It is similar to Badhakopi Diye Macher Matha but with a different vegetable combination.

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Macher Matha Curry: Instead of cooking the fish head with cabbage, you can prepare a curry using the fish head. The head is simmered in a flavorful gravy made with spices, onions, tomatoes, and other aromatic ingredients. It results in a rich and aromatic fish curry.

Macher Matha Kalia: This is a traditional Bengali preparation where the fish head is cooked in a thick and spicy gravy. The gravy is made with a blend of spices, yogurt, and other flavorful ingredients. It creates a bold and intense flavor profile that complements the fish head.

Macher Matha Shorshe Jhal: Shorshe Jhal is a popular Bengali dish made with a mustard-based sauce. You can adapt the recipe by cooking the fish head in a tangy and spicy mustard gravy. The mustard paste adds a distinctive flavor to the dish, creating a delicious and aromatic experience.

Macher Matha Muri Ghonto: Muri Ghonto is a traditional Bengali dish that combines fish head with fragrant rice and lentils. The fish head is cooked with rice, lentils, and spices to create a flavorful one-pot meal. It offers a unique texture and taste experience.

These alternatives provide a range of flavors and styles to explore, allowing you to enjoy the versatility of fish head preparations.

Each option offers a different taste experience, allowing you to find an alternative to Badhakopi Diye Macher Matha that suits your preferences.

Recipe Card:

Badhakopi Diye Macher Matha

Badhakopi Diye Macher Matha (Fish Head With Cabbage)

By Mita Mondal
Badhakopi Diye Macher Matha is a traditional Bengali dish that combines fish head (macher matha) with cabbage (badhakopi) to create a flavorful and unique preparation.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Marination Time 10 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 6
Calories 236 kcal

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, and let them sit for 10 minutes.
  • Heat an earthen stove or a regular stove and place a deep-frying pan (kadai) on it.
  • Pour mustard oil into the kadai and let it heat up.
  • Add the marinated fish heads to the hot oil and fry them until one side is cooked. Flip them upside down and fry the other side as well.
  • Transfer the fried fish heads to a bowl.
  • In the same pan, add potatoes and sauté them with salt and turmeric powder until they are lightly fried. Remove them from the pan.
  • Add cumin seeds, bay leaves, and red chilies to the pan and let them sizzle.
  • Add chopped onions to the pan and cook until they turn light brown. Then, add tomatoes and a pinch of salt.
  • Once the tomatoes are cooked, add the onion-ginger-garlic paste. Mix well and sauté for a few minutes until the mixture thickens.
  • Add turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, and cumin powder to the pan. Stir well to ensure the spices blend with the paste. Add a little water to prevent the spices from burning.
  • Once the spices release oil, add the lightly fried potatoes and sauté for a few minutes to coat them with the spice mixture.
  • Add the half-boiled shredded cabbage to the pan and mix everything thoroughly.
  • Pour a small amount of water into the pan and season with salt.
  • Add the fried fish head pieces to the pan. Cover the pan with a lid and let it cook for about 10 minutes.
  • Remove the lid, sprinkle roasted cumin powder over the dish, and mix well.
  • As the water evaporates, the dish will thicken and develop a rich texture.
  • Pour the Badhakopi Diye Macher Matha into a serving bowl.

Video

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Notes

Fish Selection: Choose fresh and firm fish heads, such as Ruhi or any other fish variety commonly used in Bengali cuisine. Fresh fish heads will contribute to the rich flavor of the dish.
Marination Time: Marinate the fish heads with salt and turmeric powder for at least 10 minutes. This step helps to enhance the flavor and tenderize the fish.
Cooking Vessel: While an earthen stove or kadai (deep-frying pan) is traditionally used for this recipe, you can also use a regular stove and a deep pan. Ensure that the pan is deep enough to accommodate all the ingredients.
Mustard Oil: Mustard oil is a key ingredient in Bengali cuisine and adds a unique flavor to the dish. However, if you prefer a milder taste, you can substitute it with vegetable oil or any cooking oil of your choice.
Frying Fish Heads: When frying the fish heads, make sure to cook them thoroughly on both sides until they are golden brown. This helps to enhance the texture and flavor of the fish.
Potatoes: Sauté the potatoes separately until they are lightly fried before adding them to the dish. This step adds a delicious crunch and texture to the final preparation.
Spice Level: Adjust the amount of red chili powder and Kashmiri red chili powder according to your preferred spice level. If you prefer a milder taste, reduce the quantities or omit the Kashmiri red chili powder altogether.
Water Content: Be mindful of the amount of water you add to the dish. Start with a small amount, as the cabbage will release moisture during cooking. You can always add more water if needed, but avoid adding too much to maintain a flavorful and thick consistency.
Lid Usage: Covering the pan with a lid while cooking allows the flavors to infuse and helps in retaining moisture. This also ensures that the cabbage becomes tender and absorbs the flavors of the fish head and spices.
Adjust Seasonings: Taste the dish before adding the fish heads and adjust the seasonings as needed. You can add more salt or spices according to your preference to achieve the desired taste.
Garnish: While not necessary, you can garnish the Badhakopi Diye Macher Matha with freshly chopped coriander leaves or parsley before serving. This adds a pop of freshness and visual appeal to the dish.
Remember, cooking is a creative process, and you can always adapt the recipe to suit your taste preferences.

Nutrition Info (Estimation Only)

Nutrition Facts
Badhakopi Diye Macher Matha (Fish Head With Cabbage)
Amount per Serving
Calories
 
236
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Cholesterol
 
33
mg
11
%
Sodium
 
693
mg
30
%
Potassium
 
812
mg
23
%
Carbohydrates
 
23
g
8
%
Fiber
 
7
g
29
%
 
8
g
9
%
Protein
 
13
g
26
%
Vitamin A
 
1271
IU
25
%
Vitamin C
 
70
mg
85
%
Calcium
 
135
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Fish head with cabbage is a tasty combination of non-veg and veg items. It does not take much time to cook the dish.

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These days, I am cooking traditional dishes on chulla. It enhances the taste of any recipe.

Unfortunately, this traditional cooking style has gone out of favour among the urban people and is only found in the rural areas.

If you have a chulla at your home, prepare the traditional Bengali dishes on it; otherwise use your gas oven.

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