Ilish Macher Matha Diye Chal Kumro displays the unique fascination of Bengalis to use fish and different types of vegetables to make a unique dish.
This dish is made from the head of Hilsa (Ilish) fish and Chal Kumro (ash gourd) combined with regular spices.
It is tasty and easy to cook, as you will see when you follow my recipe.
Key Takeaways
- Ilish Macher Matha Diye Chal Kumro is a traditional Bengali recipe.
- It is made with the head of the Ilish fish and ash gourd.
- The dish is prepared using regular spices and mustard oil.
- Ilish Macher Matha Diye Chal Kumro tastes flavorful, aromatic, rich and satisfying.
- Ilish Macher Matha Diye Chal Kumro alternatives include Shorshe Bata Diye Rui (Rohu Fish in Mustard Paste), Katla Kalia, Doi Maach, Macher Jhol (Bengali Fish Curry).
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. Serve it with steamed rice.
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
- Mix salt to ash gourd. It will release water.
- Marinate the fish heads with salt and turmeric powder.
- Heat the wok (Kadai) and add mustard oil in it.
- Fry the heads in mustard oil.
- Take them out on a plate.
- Fry the potato slices in same oil. Add some salt & turmeric into it.
- Take out the shallow-fried potatoes on the same plate.
- Add oil in the kadai.
- Strain water from ash gourd. Add it to oil. Add black cumin. Give it a good stir. Mix well.
- Add ginger garlic paste into it.
- Stir for 2 minutes.
- Add all the spices.
- Stir fry everything very well.
- Add some water into it.
- Again, add some salt into it.
- Add fish heads & potatoes in it. Mix well.
- Add 1 cup of water.
- Add green chillies.
- Cover the pan with a lid. Let the hilsa head with ash gourd boil on medium heat.
- Check if water has dried.
- Sprinkle roasted masala and mix well.
- Break the fish heads into 2-3 pieces and mix well with the dish.
- Pour Hilsa head with ash gourd on a plate. Serve it with steamed rice.
