Ilish Macher Matha diye Palong Shak is a traditional Bengali dish that combines the head of the Hilsa fish, known as “Ilish macher matha” in Bengali, with spinach, referred to as “palong shak.”
This delicious dish showcases the flavors of the Hilsa fish along with the nutrient-rich goodness of spinach.
The head of the Hilsa fish is particularly known for its flavorful meat, making it an excellent ingredient for various culinary creations.
Follow my step-by-step guide to make this excellent dish.
Key Takeaways:
- Ilish Macher Matha Diye Palong Shak is a traditional Bengali dish. It is made from Hilsa fish head and spinach.
- The Hilsa fish head is marinated with specific spices and fried to render the unique taste to the dish.
- The dish is usually enjoyed with steamed rice. Few people also like to have it with traditional Bengali bread, such as paratha.
- If you are looking for alternatives or variations to Ilish Macher Matha Diye Palong Shak, you can try Ilish Macher Matha Diye Lau Shak, Ilish Macher Matha Diye Pui Shak, Ilish Macher Matha Diye Bori Diye Jute Shak, and Ilish Macher Matha Diye Kalmi Shak.
The Ingredients:
- Hilsa Fish Head – 2 Nos (cleaned properly)
- Spinach – 500 gms (cut and cleaned)
- Snow Pea – 200 gms (cut and cleaned)
- Eggplant 1 piece (cut and cleaned)
- Potato – 1 piece (peeled, cut and cleaned)
- Ginger, Garlic and Onion Paste – 4 Tablespoons
- Onion – 1 piece (chopped)
- Turmeric Powder – 1 Tablespoon
- Red Chili Powder – Half Spoon
- Kashmiri Red Chili Powder – Half Spoon
- Coriander Powder – Half Spoon
- Cumin Powder – Half Spoon
- Bay Leaf- 2 Nos
- Dry Red Chilis – 2 Nos
- Panch Phoron (Indian Blead of Five Spices) – Half Spoon
- Mustard Oil 3 Tablespoons
- Salt – As required
How to Cook Ilish Macher Matha Diye Palong Shak (Step by Step Images)?
1. First, marinate the Hilsa fish heads with a pinch of salt and turmeric using your bare hands. Let it sit for 10 minutes.
2. Fire up the Chulha or your gas stove and heat a pan. Add oil to it.
3. Start by frying the Hilsa fish heads when the oil is hot. Fry them by flipping them on all sides.
4. Take them out when they are fried.
5. Add a little more oil to the pan and then add the bay leaf, dry chili, and Panch Phoron (Indian blend of five spices). Stir it and add the onions when the aroma comes out from the spices.
6. Add the onions, lightly fry them, and then add the vegetables such as potato, eggplant and snow pea. Stir-fry them for 5 minutes and add half a spoon of salt.
7. Add the ginger, garlic, and onion paste and sauté it. When vegetables are half cooked, add turmeric, red chili powder, coriander powder, and cumin.
8. Mix it well and add a little water. Sauté it again.
9. Add water and half a spoon of salt.
10. Add the fish heads and spinach or Palong Shak. The color of the spinach also remains vibrant when it is added at the end. Cover it with a lid and let it cook for 10 minutes.
11. After 10 minutes, Ilish Macher Matha Diye Palong Shak is ready as the gravy gets dried up, the veggies look properly cooked, and the masalas are perfectly blended with the fish heads and the rest of the dish.
12. Pour Ilish Macher Matha Diye Palong Shak into a bowl. Serve it with steamed rice.
Recipe Card:
Ilish Macher Matha Diye Palong Shak (Hilsa Fish Head With Spinach)
Ingredients
- 2 pieces Hilsa Fish Head (cleaned properly)
- 500 grams Spinach (cut and cleaned)
- 200 grams Snow Pea (cut and cleaned)
- 1 piece Eggplant (cut and cleaned)
- 1 piece Potato (peeled, cut and cleaned)
- 1 piece Onion (chopped)
- 1 tablespoon Turmeric Powder
- ½ tablespoon Red Chili Powder
- ½ tablespoon Kashmiri Red Chili Powder
- ½ tablespoon Coriander Powder
- ½ tablespoon Cumin Powder
- 2 pieces Bay Leaf
- 2 pieces Dry Red Chili
- ½ tablespoon Panch Phoron
- 3 tablespoons Mustard Oil
- Salt to Taste
Paste
- 3 tablespoons Ginger Garlic Paste
- 1 piece Onion (pasted)
Instructions
- First, marinate the Hilsa fish heads with a pinch of salt and turmeric using your bare hands. Let it sit for 10 minutes.
- Fire up the Chulha or your gas stove and heat a pan. Add oil to it.
- Start by frying the Hilsa fish heads when the oil is hot. Fry them by flipping them on all sides.
- Take them out when they are fried.
- Add a little more oil to the pan and then add the bay leaf, dry chili, and Panch Phoron (Indian blend of five spices). Stir it and add the onions when the aroma comes out from the spices.
- Add the onions, lightly fry them, and then add the vegetables such as potato, eggplant and snow pea. Stir-fry them for 5 minutes and add half a spoon of salt.
- Add the ginger, garlic, and onion paste and sauté it. When vegetables are half cooked, add turmeric, red chili powder, coriander powder, and cumin.
- Mix it well and add a little water. Sauté it again.
- Add water and half a spoon of salt.
- Add the fish heads and spinach or Palong Shak. The color of the spinach also remains vibrant when it is added at the end. Cover it with a lid and let it cook for 10 minutes.
- After 10 minutes, Ilish Macher Matha Diye Palong Shak is ready as the gravy gets dried up, the veggies look properly cooked, and the masalas are perfectly blended with the fish heads and the rest of the dish.
- Pour Ilish Macher Matha Diye Palong Shak into a bowl. Serve it with steamed rice.
