Ilish Macher Maatha Diye Bandakofi

Ilish Macher Maatha Diye Bandakofi - Plattershare - Recipes, food stories and food lovers
Hilsa fish head in Bengali style cabbage curry is a common Bengali dish relished by everyone.
4 from 1 vote
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Served As: Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Spicy, Sweet, Tangy
Servings 4


  • 4 head Fish hilsa
  • 1 Cabbage medium size chopped
  • 1 large Potato cut in medium sized
  • 1 large Onion
  • 1 tsp Ginger Garlic Paste
  • 2 Tomato medium chopped
  • 4 Green Chillies slitted
  • 3 Cardamom
  • 5 cloves 5
  • 1 stick Cinnamon
  • 1 Bay Leaf
  • 1 tsp Jeera
  • 1/2 tsp Jeera Powder
  • 2 tsp Coriander Powder
  • 1 tsp red chili powder kashmiri
  • 1/4 tsp Turmeric
  • 1 tsp Garam Masala
  • Mustard Oil
  • 1 tsp Sugar
  • 1-2 tsp Salt or as per taste


  • 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.
    Ilish Macher Maatha Diye Bandakofi - Plattershare - Recipes, food stories and food lovers

Recipe Notes

You can fry the potatoes and mix it later.

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4 from 1 vote

Priyanjali Joardar
Priyanjali Joardar

Recipe creator, food photographer and stylist

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