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%Ilish %Macher %Matha %diye %Badhakopi

Ilish Macher Matha diye Badhakopi


Description

Ilish Macher Matha diye Badhakopi aka Hilsa fish head cooked with Cabbage is a Bengali fish-based side dish.


Ingredients

Units Scale
  • Hilsa Head: 1
  • Cabbage: 1
  • Potato: 2
  • Peas: 1/2 cup
  • Onion: 2
  • Tomato: 1
  • Ginger Paste: 1 Tsp.
  • Garlic Paste: 1.5 Tsp.
  • Green Chilli: 3-4
  • Coriender Powder: 1 Tsp.
  • Cumin Powder: 1 Tsp.
  • Garam Masala Powder: 1 Tsp.
  • Turmeric Powder: 1 Tsp.
  • Red Chilli Powder: 1 Tsp.
  • Sugar: 1 Tsp.
  • Salt: 1 Tsp.
  • Bay Leaf: 2
  • Dry Red Chilli: 1 (optional)
  • Cinnamon Stick: 1" (optional)
  • Ghee: 1 Tbsp.
  • Mustard Oil: 3 Tbsp.


Instructions

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/09/Making-Ilish-Macher-Matha-diye-Badhakopi.jpg"][/url]
  2. Wash Hilsa head and cut into two halves.
  3. Sprinkle Turmeric Powder and salt and marinade fish head.
  4. Cut Cabbage into long strips and wash thoroughly.
  5. Peel the skin and cut Potatoes into small cubes.
  6. Chop Onion and Tomatoes.
  7. Make a paste of Cumin and coriander powder with little water.
  8. Heat Oil in a pan and deep fry fish head chunks and strain from the oil.
  9. Shallow fry Potatoes.
  10. Temper remaining oil with Bay leaf, Cinnamon stick, and dry red chili.
  11. Now add chopped onion and cook till it turns translucent.
  12. Add chopped tomatoes, ginger and garlic paste an
  13. Add salt, Sugar, Red chilli powder, Cumin and coriander paste, and turmeric powder. and cook till oil comes out from the side.
  14. Now add chopped cabbage, and mix thoroughly and cook by covering the pan with a lid till cabbage softens over the low flame.
  15. This will take around 15 minutes.
  16. Add fried potatoes and green peas and mix thoroughly.
  17. Add fried fish head chunks.
  18. Adjust spices and cook till the cabbage reduces and properly cooked.
  19. Add Ghee and Garam Masala powder and mix thoroughly.
  20. Serve it hot with steamed rice.

Notes

Instead of Powdered Cumin and coriander, you may use whole Cumin and coriander seed to make the paste.
You may increase the amount of fish-head.
This dish can be cooked with other fish-head as well.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Cuisine: Bengali

Nutrition

  • Serving Size: 65g
  • Calories: 265
  • Sugar: 6.7g
  • Sodium: 649mg
  • Fat: 12.6g
  • Saturated Fat: 3g
  • Carbohydrates: 26.4g
  • Fiber: 6.3g
  • Protein: 13.5g
  • Cholesterol: 23mg
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