Ilish Macher Matha Diye Pui Shak is a traditional Bengali dish that brings together the unique flavors of Hilsa fish head and Pui Shak, also known as Malabar Spinach.
Hilsa fish, also known as Ilish, is highly prized in Bengali cuisine for its unique taste and texture.
The fish head, known as “matha” in Bengali, is considered a delicacy and is often used to make flavorful dishes.
Check out the easy way to cook Ilish Macher Matha Diye Pui Shak at home.
Key Takeaways:
- Simple spices like ginger, garlic, turmeric, and fresh green chilies add to the taste and flavor.
- It is usually served with steamed rice but you may also have it with roti or paratha.
- Ilish Macher Matha Diye Pui Shak tastes exotic, savory, and rich with a hint of tanginess and earthy touch. The balanced heat and aroma offer a harmonious umami.
- If you want an alternative, you can try Ilish Macher Matha Diye Chorchori, Muri Ghonto, and Aloo Potol Posto.
The Ingredients:
- Hilsa Head: 4 Pieces (cleaned properly)
- Malabar Spinach: 500 grams (cut and cleaned)
- Potato 150 grams (peeled, cut and cleaned)
- Pumpkin 150 grams (peeled, cut and cleaned)
- Radish 150 grams (peeled, cut and cleaned)
- Eggplants 150 grams (cut and cleaned)
- Onion: 1 piece (finely sliced)
- Panch phoron half tbsp
- Bay Leaf 3 pieces
- Dry Red Chilis 3 pieces
- Turmeric Powder: 1 tbsp
- Red Chili Powder: 1 tbsp
- Coriander Powder: 1 tbsp
- Ginger-Garlic Paste Made with 3 Red Chilis 2 tbsp
- Mustard Oil 3 tbsp
- Salt to Taste
How to Cook Ilish Macher Matha Diye Pui Shak (Step by Step Images)?
1. Marinate the hilsa heads with salt and turmeric powder and keep aside for 15-20 minutes.
2. Pour oil into the wok.
3. Slide the hilsa heads one by one into the smoking oil.
4. After the heads are fried, take them out on a plate.
5. Fry potatoes and pumpkin in the same pan. Add some salt to the vegetables and continue stirring.
6. Take out the half-fried vegetables on a separate plate.
7. Add eggplants to the oil. Sprinkle some salt and turmeric powder.
8. Take out the lightly fried eggplants on a plate.
9. Add radish and stir for a few minutes before taking them out on the plate.
10. Add some oil to the wok.
11. Add bay leaf, dry chilis and panch phoran.
12. When they start spluttering, add Malabar spinach stems and sliced onions and cook till they turn light brown. Add some salt. Mix well.
13. After a few minutes, add ginger-garlic-chili paste and give it a good stir.
14. Add turmeric powder, coriander powder and red chili powder. Mix well. Add some water so that the spices are not overcooked.
15. Add all the lightly fried vegetables and give it a good stir.
16. Cover the wok with a lid.
17. When the vegetables are half done, add the fried hilsa heads, water and some salt.
18. Spread the Malabar spinach over the curry in a layer. Spinach will release water and will get cooked in its own juice. Let it cook for a few minutes. (Make sure to add spinach later as doing so will help retain its colour.)
19. Cover it with the lid. Let it cook for sometimes. Open the lid and stir lightly.
20. Ilish Macher Matha Diye Pui Shak is ready and transfer it to a bowl. Serve it hot along with plain steamed rice.
Recipe Card:
Ilish Macher Matha Diye Pui Shak
Ingredients
- 4 pieces Hilsa Head (cleaned properly)
- 500 grams Malabar Spinach (cut and cleaned)
- 150 grams Potato (peeled, cut and cleaned)
- 150 grams Pumpkin (peeled, cut and cleaned)
- 150 grams Radish (peeled, cut and cleaned)
- 150 grams Eggplants (peeled, cut and cleaned)
- 1 piece Onion (finely sliced)
- ½ tablespoon Panch phoron
- 3 pieces Bay Leaf
- 3 pieces Dry Red Chili
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Coriander Powder
- 2 tablespoons Ginger-Garlic Paste (made with 3 red chilis)
- 3 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Marinate the hilsa heads with salt and turmeric powder and keep aside for 15-20 minutes.
- Pour oil into the wok.
- Slide the hilsa heads one by one into the smoking oil.
- After the heads are fried, take them out on a plate.
- Fry potatoes and pumpkin in the same pan. Add some salt to the vegetables and continue stirring.
- Take out the half-fried vegetables on a separate plate.
- Add eggplants to the oil. Sprinkle some salt and turmeric powder.
- Take out the lightly fried eggplants on a plate.
- Add radish and stir for a few minutes before taking them out on the plate.
- Add some oil to the wok.
- Add bay leaf, dry chilis and panch phoran.
- When they start spluttering, add Malabar spinach stems and sliced onions and cook till they turn light brown. Add some salt. Mix well.
- After a few minutes, add ginger-garlic-chili paste and give it a good stir.
- Add turmeric powder, coriander powder and red chili powder. Mix well. Add some water so that the spices are not overcooked.
- Add all the lightly fried vegetables and give it a good stir.
- Cover the wok with a lid.
- When the vegetables are half done, add the fried hilsa heads, water and some salt.
- Spread the Malabar spinach over the curry in a layer. Spinach will release water and will get cooked in its own juice. Let it cook for a few minutes. (Make sure to add spinach later as doing so will help retain its colour.)
- Cover it with the lid. Let it cook for sometimes. Open the lid and stir lightly.
- Ilish Macher Matha Diye Pui Shak is ready and transfer it to a bowl. Serve it hot along with plain steamed rice.
