Bengalis have a unique culinary fascination of using both fish and vegetables in the same dish.
They mostly use fish head for such fascinating hybrid dishes. Ruhi, Katla or Hilsa is the preferred choice.
The ilish fish head is cooked with Chal Kumro which is ash gourd. Regular spices and mustard oil is used to prepare the best dish ever.
In this post, I will share a traditional recipe from Bengal – Ilish macher matha diye chal kumro or hilsa head with ash gourd.
Key Takeaways
- Bengalis have a culinary fascination for combining fish and vegetables in the same dish, often using fish heads for unique hybrid creations.
- Ilish Macher Matha Diye Chal Kumro is a traditional Bengali recipe that features the head of the Ilish fish cooked with ash gourd.
- The dish is prepared using regular spices and mustard oil, resulting in a flavorful and aromatic experience.
- It is important to marinate the fish heads with salt and turmeric before frying them in mustard oil until they become golden and crispy.
The Ingredients:
- Hilsa Head: 2 pieces
- Potato: 2 medium sized potatoes cut into small cubes
- Ash Gourd: I large size cut into small, thin pieces
- Turmeric Powder: 1 tsp
- Kashmiri Red Chilli Powder: 1 tsp
- Red Chilli Powder: ½ tsp
- Coriander Powder: ½ tsp
- Cumin Powder: ½ tsp
- Roasted Spice Mix: 1 tsp (whole coriander seeds, whole cumin seeds, bay leaves and dry chillies are dry roasted and ground)
- Ginger-Garlic Paste: 1 and ½ tbl spoon
- Black Cumin: ½ tsp
- 3 Green Chillies
- Mustard Oil
- Salt to Taste
How to Make Ilish Macher Matha Diye Chal Kumro (Stepwise Images)?
1. Mix salt to ash gourd. It will release water.
2. Marinate the fish heads with salt and turmeric powder.
3. Heat the wok (Kadai) and add mustard oil in it.
4. Fry the heads in mustard oil.
5. Take them out on a plate.
6. Fry the potato slices in same oil. Add some salt & turmeric into it.
7. Take out the shallow-fried potatoes on the same plate.
8. Add oil in the kadai.
9. Strain water from ash gourd. Add it to oil. Add black cumin. Give it a good stir. Mix well.
10. Add ginger garlic paste into it.
11. Stir for 2 minutes.
12. Add all the spices.
13. Stir fry everything very well.
14. Add some water into it.
15. Again, add some salt into it.
16. Add fish heads & potatoes in it. Mix well.
17. Add 1 cup of water.
18. Add green chillies.
19. Cover the pan with a lid. Let the hilsa head with ash gourd boil on medium heat.
20. Check if water has dried.
21. Sprinkle roasted masala and mix well.
22. Break the fish heads into 2-3 pieces and mix well with the dish.
23. Pour Hilsa head with ash gourd on a plate.
Pro Tips for Cooking Ilish Macher Matha Diye Chal Kumro
Preparation is Key: Before starting, marinate the fish heads with salt and turmeric powder. This step ensures the fish gets flavorful and crispy when fried.
Oil Temperature Matters: When frying the fish heads, ensure the mustard oil is adequately hot. This helps in achieving that golden and crispy texture on the fish heads.
Patience with Frying: Fry the fish heads until they turn golden and crispy. Don’t rush this step; the perfect frying results in a delicious taste and texture.
Balanced Spices: While adding spices, ensure they are well mixed and stir-fried properly. This step brings out the flavors and aromas of the spices, enhancing the overall taste of the dish.
Cooking the Ash Gourd: Strain the water from the ash gourd before adding it to the oil. This step prevents excess moisture in the dish and allows the ash gourd to cook evenly.
Boiling and Simmering: Once all ingredients are combined, cover the pan and let the dish boil on medium heat. This allows the flavors to infuse, creating a rich taste.
Check Consistency: Keep an eye on the water content. Adjust by adding water if necessary or let it simmer longer to achieve the desired consistency.
Finishing Touch: Sprinkle the roasted masala towards the end. This step adds a final burst of flavor and aroma to the dish.
What to Serve with Ilish Macher Matha Diye Chal Kumro?
Steamed Rice: The perfect accompaniment to Ilish Macher Matha Diye Chal Kumro is steamed rice. Its neutral taste complements the flavorful dish and allows you to savor the blend of fish, vegetables, and spices.
Green Salad: To add freshness and crunch to the meal, serve a side of green salad. Use cucumbers, tomatoes, lettuce, and a drizzle of lime juice for a refreshing contrast.
Dal (Lentil Soup): A simple lentil soup or dal is a great addition. Its mild flavors balance the richness of the dish and provides a protein boost to the meal.
How Does It Taste?
Flavorful and Aromatic: The dish bursts with aromatic and robust flavors derived from the regular spices, such as turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder. The use of mustard oil adds a unique pungent taste that elevates the overall dish.
Exquisite and Rich: The combination of the Ilish fish head and ash gourd results in a rich, satisfying taste. The fish imparts its unique flavor profile while absorbing the spices, making each bite flavorful and delightful.
Textural Harmony: The crispy, golden-fried fish heads complement the softness of the ash gourd, creating a perfect textural balance in every mouthful. The addition of shallow-fried potatoes adds another layer of texture to the dish.
Balanced Spice Infusion: The spices are well-incorporated, creating a perfect harmony of flavors without overpowering the natural taste of the ingredients. They blend together to enhance the dish’s taste profile, leaving a pleasant and lingering taste on the palate.
Tantalizing and Satisfying: This traditional Bengali recipe is not just a meal but an experience. When served with steamed rice, it tantalizes the taste buds, offering a delightful symphony of flavors that leave a lasting impression of Bengali culinary expertise.
Ilish Macher Matha Diye Chalkumro Alternatives
Shorshe Bata Diye Rui (Rohu Fish in Mustard Paste): Instead of using fish head, this dish utilizes the Rohu fish pieces marinated in a vibrant mustard paste.
Katla Kalia (Spicy Katla Fish Curry): Katla fish pieces are simmered in a rich gravy made from a blend of onions, tomatoes, ginger-garlic paste, and various spices.
Doi Maach (Fish in Yogurt Gravy): Fish fillets are cooked in a luscious gravy made with yogurt, turmeric, ginger, and a hint of sweetness from sugar or jaggery.
Macher Jhol (Bengali Fish Curry): A classic Bengali dish, Macher Jhol involves fish pieces cooked in a light, flavorful gravy made with tomatoes, onions, and a mix of spices.
Recipe Card
Ilish Macher Matha Diye Chal Kumro
Ingredients
- 2 pcs Hilsa fish head
- 2 pcs Potatoes (medium sized potatoes cut into small cubes)
- 1 piece Ash Gourd (large size cut into small, thin pieces)
- 1 tbsp Turmeric Powder
- 1 tbsp Kashmiri Red Chilli Powder
- 1/2 tbsp Red Chilli Powder
- ½ tbsp Coriander Powder
- ½ tbsp Cumin Powder
- 1 tbsp Roasted Spice Mix (whole coriander seeds, whole cumin seeds, bay leaves and dry chillies are dry roasted and ground)
- 1½ tbsp Ginger-Garlic Paste
- ½ tbsp Black Cumin
- 3 pcs Green Chillies
- 3 tbsp Mustard Oil
- Salt to Taste
Instructions
- Begin by mixing salt with the ash gourd, allowing it to release its natural water content.
- Marinate the fish heads with a combination of salt and turmeric powder.
- Heat a wok (Kadai) and add mustard oil to it.
- Fry the marinated fish heads in the aromatic mustard oil until they turn golden and crispy. Transfer them to a plate.
- In the same oil, fry the slices of potato. Sprinkle some salt and turmeric powder on them while frying. Once they are shallow-fried, place them on the same plate as the fish heads.
- Add more oil to the pan if needed.
- Strain the water from the ash gourd and add it to the pan. Incorporate black cumin seeds and stir well to combine.
- Introduce ginger garlic paste into the mixture and continue stirring for 2 minutes.
- Add all the spices and continue to stir-fry until everything is well combined and fragrant.
- Pour in some water, followed by a sprinkle of salt.
- Add the fried fish heads and potatoes into the pan, ensuring they are thoroughly coated with the flavorsome mixture.
- Pour in 1 cup of water and add green chillies for an added kick of heat.
- Cover the pan with a lid and allow the dish to simmer on medium heat until the desired consistency is achieved.
- Check if the water has dried up, ensuring the curry is thick and flavorful.
- Sprinkle roasted masala over the curry and mix well.
- Break the fish heads into smaller pieces, incorporating them into the dish.
- Finally, transfer the delectable curry onto a plate, ready to be savored and enjoyed.
Video
Notes
Conclusion
Finally, Ilish Macher Matha Diye Chal Kumro is a delectable Bengali dish that showcases the unique culinary tradition of combining fish and vegetables.
This particular recipe features the head of the Ilish fish cooked with ash gourd, creating a harmonious blend of flavors.
With the perfect combination of regular spices and mustard oil, this dish is known for its exquisite taste.
When served with steamed rice, it becomes a delightful meal that tantalizes the taste buds.
