Sanoli's Kitchen: ILLISH MACHER MATHA DIYE KOCHU SHAK (TARO GREENS WITH HILSA FISH HEAD)

Monday, August 12, 2013

ILLISH MACHER MATHA DIYE KOCHU SHAK (TARO GREENS WITH HILSA FISH HEAD)

All Bengalis love fish and most of them can't deny as they want 'Macher Jhol' (fish curry) atleast everyday. We can use fish head in fish curry as well as in seperate recipes with vegetables, where fish head added some extra aroma and essence. There are so many recipes cooked by using fish head and this is one of the very luscious, adorable and traditional Bengali delicacy, " Illish macher matha diye kochu shak" (taro / colocasia greens with Hilsa fish head). Illish mach (hilsa fish) has its own taste, smell and flavor. This is a very simple dish, yet fabulous! Best goes with steamed rice only.

INGREDIENTS:
750 gm Taro Greens, soft stem of taro / colocasia plant (kochu shaak)
1 Hilsa Fish Head, cleaned, washed and cut vertically into two pieces
1 Bay Leaf
½ tsp Panch phoron (mixed spices of mustard, cumin, fenugreek, fennel & nigella seeds)
Handful of Black Chickpeas (kala chana), overnight soaked in water 
1 tsp Red Chilli powder (as per taste)
2-3 green chillies (chopped)
1 tsp Ginger Paste
1 tsp Cumin Paste (you may use cumin powder, but paste of cumin seeds give a wonderful flavor to this dish)
½ tsp Turmeric powder
1 tsp Sugar (for flavor only not for sweetness)
5-6 tbsps Mustard Oil
Salt to taste

METHOD:

Peel and cut taro greens in 1&1/2” pieces. Immediately submerge the pieces in water, otherwise black stain will come on its body.

Boil taro greens with little salt for 10 minutes. Drain water completely and keep it aside.

Marinate fish head with little turmeric powder and salt. 

Heat oil in a pan/wok. Fry both sides of the fish head nicely. Break it into small pieces and set aside. Temper with panch phoron and bay leaf in the same oil. Sauté for few seconds. Add ginger paste, cumin paste, red chili powder, turmeric powder, green chilies and salt in it. Fry for 2-3 minutes. 

Add boiled taro greens in it. Fold nicely.

And add black chickpeas now. Mix well.

Now taro green releases water, let it evaporate completely. Add broken fish head in it. 

Fold well and keep stirring continuously for 3-4 minutes. Add sugar in it. Fry for a minute and turn off heat now. 

Serve with hot steamed rice and its yummilicious! Enjoy your lunch palate with a traditional Bengali delicacy.
Sending to:  Virtual Eid Potluck Party 2013

14 comments:

  1. thanks for sharing this new recipe dear :)

    ReplyDelete
  2. Jivhe jal ana ekta recipe...darun

    ReplyDelete
  3. Very healthy and new dish to me Sonali, lovely...

    ReplyDelete
  4. u have so many non veg recipes n dis luks so Yummy.
    http://www.mahaslovelyhome.com/2013/08/home-made-egg-less-avocado-oats-honey.html

    ReplyDelete
  5. illish machher matha diye kochu shak dekhei jibe jol aschhe. Lovely preparation.

    ReplyDelete
  6. Wow,quite a new dish for me..Never cooked with fish head..

    ReplyDelete
  7. Nostalgia!!! How I would love to have a bite of this...splendid!!

    ReplyDelete
  8. Thats a lovely and easy recipe...wonderful

    ReplyDelete