Ilish Macher Matha Diye Chal Kumro
Ilish Macher Matha Diye Chal Kumro is a Bengali dish cooked with fish head and ash guard with simple spices.
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.
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Notes
Always marinate the fish head with salt and turmeric powder. This enhances the flavor and makes the head crisp when fried.
Maintain the temperature of the oil while frying the fish heat. It must be adequately hot and do not rush while frying. Make sure the head is golden and crispy.
Stir-fry the spices while adding. This will help release the essential oils and enhance the flavor to offer the unique taste of the dish.
Cut, wash, and strain the water properly from the ash gourd. This will prevent excess moisture in the dish.
I cook the dish on medium heat. This will help the spices combine with the ingredients nicely and off the desired taste.
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