Ilish Macher Maatha Diye Bandakofi
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Hilsa fish head in Bengali style cabbage curry is a common Bengali dish relished by everyone.
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Ingredients
- Hilsa fish head 4
- Cabbage 1 medium size chopped
- Potato 1 large cut in medium sized cubes
- Onion 1 large
- Ginger garlic paste 1 teaspoon
- Tomato 2 medium chopped
- Green chillies 4-5 slitted
- Cardamom 3
- cloves 5
- Cinnamon stick 1 inch
- Bay leaf 1
- Jeera 1 teaspoon
- Jeera powder 1/2 teaspoon
- Coriander powder 2 teaspoon
- Kashmiri red chilly powder 1 teaspoon
- Turmeric 1/4 teaspoon
- Garam masala powder 1 teaspoon
- Mustard oil
- sugar 1 teaspoon
- Salt
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Instructions
- Marinate the fish head with turmeric and salt for half an hour and then fry till it's nice and crispy.
- To the same kadai add more mustard oil, add jeera, bay leaf, whole garam masalas.
- Add chopped onion, followed by ginger garlic paste, tomato, green chilly.
- After 5-10 minutes of sauteing add jeera powder, coriander powder, turmeric, salt, sugar, red chilly powder.
- Add the cabbage, mix and keep it covered.
- After 10 minutes add the potatoes, stir and let it cook on low flame for another 20 minutes approximately.
- Check and stir in between.
- Don't add water as it gets cooked in the water released by cabbage.
- After 20 minutes open the lid, increase the flame and stir it well for 5 minutes.
- Add the fish head and mixt it well with the cabbage.
- Finally sprinkle garam masala powder and turn off the flame.
- Keep it covered for 10 minutes and serve hot with steam rice.
Notes
You can fry the potatoes and mix it later.
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