Ilish Macher Matha Diye Pui Shak
Ilish Macher Matha Diye Pui Shak is a traditional Bengali dish that consists of Hilsa fish head (Ilish Macher Matha) cooked together with Pui Shak (Malabar Spinach).
Ingredients
- 4 pieces Hilsa Head (cleaned properly)
- 500 grams Malabar Spinach (cut and cleaned)
- 150 grams Potato (peeled, cut and cleaned)
- 150 grams Pumpkin (peeled, cut and cleaned)
- 150 grams Radish (peeled, cut and cleaned)
- 150 grams Eggplants (peeled, cut and cleaned)
- 1 piece Onion (finely sliced)
- ½ tablespoon Panch phoron
- 3 pieces Bay Leaf
- 3 pieces Dry Red Chili
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Coriander Powder
- 2 tablespoons Ginger-Garlic Paste (made with 3 red chilis)
- 3 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Marinate the hilsa heads with salt and turmeric powder and keep aside for 15-20 minutes.
- Pour oil into the wok.
- Slide the hilsa heads one by one into the smoking oil.
- After the heads are fried, take them out on a plate.
- Fry potatoes and pumpkin in the same pan. Add some salt to the vegetables and continue stirring.
- Take out the half-fried vegetables on a separate plate.
- Add eggplants to the oil. Sprinkle some salt and turmeric powder.
- Take out the lightly fried eggplants on a plate.
- Add radish and stir for a few minutes before taking them out on the plate.
- Add some oil to the wok.
- Add bay leaf, dry chilis and panch phoran.
- When they start spluttering, add Malabar spinach stems and sliced onions and cook till they turn light brown. Add some salt. Mix well.
- After a few minutes, add ginger-garlic-chili paste and give it a good stir.
- Add turmeric powder, coriander powder and red chili powder. Mix well. Add some water so that the spices are not overcooked.
- Add all the lightly fried vegetables and give it a good stir.
- Cover the wok with a lid.
- When the vegetables are half done, add the fried hilsa heads, water and some salt.
- Spread the Malabar spinach over the curry in a layer. Spinach will release water and will get cooked in its own juice. Let it cook for a few minutes. (Make sure to add spinach later as doing so will help retain its colour.)
- Cover it with the lid. Let it cook for sometimes. Open the lid and stir lightly.
- Ilish Macher Matha Diye Pui Shak is ready and transfer it to a bowl. Serve it hot along with plain steamed rice.
Video
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Notes
Use head of fresh Hilsa fish and fresh Pui Shak to enhance the taste, flavor, and texture of the dish.
Cut and clean the fish heat thoroughly. Marinate it with salt, turmeric powder, and lemon juice for 15-20 minutes before cooking to enhance the taste and remove smell of the raw fish.
Sauté the spices in hot oil before putting the fish head or Pui Shak. This helps the aroma to integrate properly and add to the color and depth of the dish.
Alter the heat by adjusting red chili powder and green chilies according to your liking. Increase if you want the dish to be spicy or decrease their amount if you want it mild.
I don't overcook the fish head or let it become too soft to disintegrate and fall apart. Cook on a lot flame for accurate cooking and achieving the right texture.
Nutrition Info (Estimation Only)
Nutrition Facts
Ilish Macher Matha Diye Pui Shak
Amount per Serving
Calories
276
Calories from Fat 180
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
8
g
Cholesterol
0.4
mg
0
%
Sodium
687
mg
30
%
Potassium
995
mg
28
%
Carbohydrates
17
g
6
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
8386
IU
168
%
Vitamin C
35
mg
42
%
Calcium
127
mg
13
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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