5 from 1 vote

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 delectable dish showcases the flavors of the Hilsa fish along with the nutrient-rich goodness of spinach.

Bengalis have a deep affection for Hilsa fish and consider it a delicacy.

The head of the Hilsa fish is particularly known for its flavorful meat, making it an excellent ingredient for various culinary creations.

Table of Contents

Key Takeaways:

Ilish Macher Matha Diye Palong Shak is a traditional Bengali dish that combines the head of the Hilsa fish with spinach.

The Hilsa fish head is marinated with spices, fried until golden brown, and then combined with cooked spinach to create a flavorful and nutritious dish.
The dish showcases the unique taste of the Hilsa fish head, known for its rich and buttery flavor, along with the earthy notes of spinach.
Ilish Macher Matha Diye Palong Shak can be served with steamed rice or traditional Bengali bread, such as paratha.

Variations of the dish can be made using different leafy greens, such as bottle gourd leaves, Malabar spinach, or water spinach, to create alternative flavors and textures.

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.

Pro Tips for Cooking Ilish Macher Matha Diye Palong Shak

Here are some pro tips to help you cook Ilish Macher Matha Diye Palong Shak:

Choose Fresh Ingredients: It is crucial to select fresh and high-quality Hilsa fish heads and spinach. Fresh ingredients will enhance the flavors and overall taste of the dish.

Properly Clean the Fish Head: Before marinating the fish head, make sure to clean it thoroughly. Remove any scales, gills, and internal organs. Rinse it under cold water to eliminate any impurities.

Marinate the Fish Head: To infuse flavor into the fish head, marinate it with a mixture of turmeric, salt, and a squeeze of lemon or lime juice. Allow the head to sit in the marinade for at least 30 minutes before cooking. This step enhances the taste and tenderizes the meat.

Adjust the Spice Levels: The spice levels can be adjusted according to your preference. If you prefer a spicier dish, increase the amount of chili powder or add some chopped green chilies. Conversely, if you prefer a milder flavor, reduce the amount of chili powder or omit the green chilies.

Fry the Fish Head Correctly: When frying the fish head, use a shallow pan or skillet and add enough oil to cover the head partially. Fry it on medium heat until it turns golden brown on both sides. Be careful not to overcook the head as it may become dry.

Cook the Spinach Just Right: While cooking the spinach, avoid overcooking it, as it can lose its vibrant green color and become mushy. Sauté or blanch the spinach until it wilts and becomes tender, retaining its bright green hue.

Combine the Fish Head and Spinach Carefully: When combining the fried fish head with the cooked spinach, do it gently to avoid breaking the head into small pieces. The intact fish head will add visual appeal to the dish.

Let the Flavors Blend: After combining the fish head and spinach, let them simmer together for a few minutes on low heat. This allows the flavors to blend, resulting in a harmonious combination of tastes.

By following these pro tips, you can elevate the flavors and presentation of Ilish Macher Matha Diye Palong Shak, ensuring a delightful culinary experience. Enjoy cooking and savoring this delicious Bengali dish!

What to Serve with Ilish Macher Matha Diye Palong Shak?

When serving Ilish Macher Matha Diye Palong Shak, you have several options to complement the dish and create a well-rounded meal. Here are some traditional accompaniments that pair well with this Bengali delicacy:

Steamed Rice: A popular choice is to serve the dish with steamed white rice. The fluffy rice provides a neutral base that allows the flavors of the fish head and spinach to shine. You can also opt for fragrant rice varieties like Basmati or Gobindobhog to enhance the overall experience.

Bengali Pulao: Another classic pairing is to serve Ilish Macher Matha Diye Palong Shak with fragrant Bengali-style pulao. The aromatic rice cooked with whole spices, such as cinnamon, cardamom, and cloves, adds a delightful aroma and complements the flavors of the dish.

Roti or Paratha: If you prefer bread instead of rice, you can serve the dish with Bengali-style roti or paratha. These Indian bread varieties are soft and flaky, providing a perfect vessel to scoop up the fish head and spinach.

Feel free to mix and match these suggestions or explore other traditional Bengali sides to create a well-balanced and satisfying meal with Ilish Macher Matha Diye Palong Shak.

How Does Ilish Macher Matha Diye Palong Shak Taste?

Here’s a breakdown of the flavors you can expect:

Hilsa Fish Head: The Hilsa fish head is known for its rich, fatty meat and unique flavor profile. It has a distinct, slightly sweet taste that is often described as buttery or melt-in-your-mouth. The marinade used on the fish head, with spices like turmeric and chili powder, enhances the flavors and adds a subtle kick of heat.

Spinach (Palong Shak): Spinach brings its own earthy and slightly bitter taste to the dish. When cooked, it becomes tender and imparts a pleasant, mild flavor. The spinach acts as a backdrop to the fish head, providing a fresh and vibrant element to the overall taste.

Spices: The spices used in the dish, such as turmeric, chili powder, and salt, add depth and complexity to the flavors. Turmeric brings warmth and a hint of earthiness, while chili powder adds a mild heat. The overall spice level can be adjusted to suit your taste preferences.

Textures: Ilish Macher Matha Diye Palong Shak offers a combination of textures. The fried fish head provides a crispy exterior, which contrasts with the tender and succulent flesh on the inside. The spinach, when cooked just right, retains its softness and adds a delicate texture to each bite.

Overall, the dish offers a delightful balance of flavors, with the rich and distinct taste of the Hilsa fish head complemented by the mild, earthy notes of spinach.

The spices used in the marinade and seasoning add depth and complexity, creating a flavorful experience. It is a dish that showcases the unique characteristics of Bengali cuisine and is sure to leave a lasting impression on your palate.

Ilish Macher Matha Diye Palong Shak Alternatives

If you’re looking for alternatives or variations to Ilish Macher Matha Diye Palong Shak, here are a few options:

Ilish Macher Matha Diye Lau Shak: Replace the spinach with bottle gourd leaves (lau shak). Lau shak has a slightly sweet and delicate flavor that pairs well with the richness of the Hilsa fish head. The cooking process and spices can remain similar to the original recipe.

Ilish Macher Matha Diye Pui Shak: Pui shak, or Malabar spinach, can be used as an alternative to spinach. Pui shak has a mild and slightly tangy taste that adds a unique flavor to the dish. It is often cooked in a similar manner to spinach, making it a suitable replacement.

Ilish Macher Matha Diye Bori Diye Jute Shak: Jute leaves (jute shak) are another option to consider. They have a distinct, slightly bitter taste that adds a unique flavor profile to the dish. You can also add sun-dried lentil dumplings (bori) to enhance the texture and taste.

Ilish Macher Matha Diye Kalmi Shak: Kalmi shak, or water spinach, can be used instead of spinach. It has a slightly crunchy texture and a mild, refreshing taste. Cooking it with the fish head will create a different flavor profile while maintaining the essence of the dish.

These are just a few alternatives that you can explore to create different variations of Ilish Macher Matha Diye Palong Shak. Feel free to experiment with different leafy greens and flavors to suit your taste preferences and culinary creativity.

Recipe Card:

Conclusion

Ilish Macher Matha Diye Palong Shak is a delightful Bengali dish that brings together the flavors of the Hilsa fish head and spinach.

The rich, fatty meat of the fish head blends harmoniously with the earthy and mild taste of spinach, creating a balanced and flavorful experience.

The spices used in the marinade and seasoning add depth to the dish.

Whether served with steamed rice, pulao, or bread, this traditional delicacy offers a unique culinary journey through the vibrant flavors of Bengali cuisine.