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%Ilish Macher Matha diye Badhakopi Recipe Debjanir Rannaghar

Ilish Macher Matha diye Badhakopi

Ilish Macher Matha diye Badhakopi aka Hilsa fish head cooked with Cabbage is a Bengali fish-based side dish.
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Course: Side Dish
Cuisine: Bengali
Keyword: badhakopi recipe, Bengali Ilish Mach recipe, Debjanir Rannaghar
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 People
Calories: 265kcal
Author: Debjani Chatterjee Alam
Cost: Rs 250

Ingredients

  • 1 Hilsa Head
  • 1 Cabbage
  • 2 Potato
  • ½ cup Peas
  • 2 Onion
  • 1 Tomato
  • 1 teaspoon Ginger Paste
  • 1.5 teaspoon Garlic Paste
  • 4 Green Chilli
  • 1 teaspoon Coriender Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 2 Bay Leaf
  • 1 Dry Red Chilli optional
  • 1 Cinnamon Stick optional
  • 1 tablespoon Ghee
  • 3 tablespoon Mustard Oil

Instructions

  • Wash Hilsa head and cut into two halves.
  • Sprinkle Turmeric Powder and salt and marinade fish head.
  • Cut Cabbage into long strips and wash thoroughly.
  • Peel the skin and cut Potatoes into small cubes.
  • Chop Onion and Tomatoes.
  • Make a paste of Cumin and coriander powder with little water.
  • Heat Oil in a pan and deep fry fish head chunks and strain from the oil.
  • Shallow fry Potatoes.
  • Temper remaining oil with Bay leaf, Cinnamon stick, and dry red chili.
  • Now add chopped onion and cook till it turns translucent.
  • Add chopped tomatoes, ginger and garlic paste an
  • Add salt, Sugar, Red chilli powder, Cumin and coriander paste, and turmeric powder. and cook till oil comes out from the side.
  • Now add chopped cabbage, and mix thoroughly and cook by covering the pan with a lid till cabbage softens over the low flame.
  • This will take around 15 minutes.
  • Add fried potatoes and green peas and mix thoroughly.
  • Add fried fish head chunks.
  • Adjust spices and cook till the cabbage reduces and properly cooked.
  • Add Ghee and Garam Masala powder and mix thoroughly.
  • 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 fishhead.
  • This dish can be cooked with other fish heads as well.

Nutrition

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