Ilish Macher Matha Diye Bandhakopi | Cabbage with Hilsa Fish Head

Ilish Macher Matha Diye Bandhakopi | Cabbage with Hilsa Fish Head

Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4 Persons

Ilish Macher Matha Diye Bandhakopi is an authentic Bengali dish where Cabbage is cooked in spices with the fried head of Hilsa fish. It is one of the most popular dishes in Bong houses. It is a very easy and simple recipe. To prepare this dish we need very limited ingredients.

In this recipe first, I have marinated the fish head with turmeric powder and salt. After around 10 minutes, I have fried the fish head in Mustard Oil. I have cooked the cabbage in that same oil because it increases the taste and flavour of the cabbage curry.

Bengalis are famous for eating fishes and they have a special soft corner for Hilsa fish. Hilsa fish is famous for its unique taste and flavour. Many famous dishes are prepared with Hilsa like Sorshe Ilish, Ilish Bhapa, Barishali Ilish and many more.

Hilsa fish head is also as tasty as the fish. Many popular and delicious dishes are prepared with Hilsa fish head like Ilish macher matha diye kochu shaak, Ilish macher matha diye pui shaak, Ilish macher muro diye moong dal and many more. These are all pure Bengali delicacy though.

In Ilish Macher Matha Diye Bandhakopi, after frying the Hilsa head, I have broken it into pieces. For best result, always fry the fish head in Mustard oil. It spreads the flavour of the fish in cabbage curry. For tempering, I have used Cumin seeds and Bay leaves. For flavouring, I have used very small amount of Cumin powder and Coriander powder.

I have added Potatoes in this recipe. Bengalis are very fond of potatoes. I have added Ghee at the end of preparing this dish. It enhances the taste of cabbage. You must try it once to see the difference. I have not added any water to cook this dish. Only if your cabbage is too dry, you can add some extra water.

I have added the fish head after adding Cumin powder and Coriander powder. As the Hilsa head is full of bones, it is always recommended to stir minimum after putting Hilsa fish head in this dish.

It takes very less effort to prepare this dish. It is a very delicious side dish and goes very well with Steamed Rice. As Ilish Macher Matha Diye Bandhakopi has its own strong flavour, so it does not go with any flavoured rice.

Normally in our childhood, we used to get the fresh and soft Cabbages in winter. Now-a-days it is available almost throughout the year. Veg-Cabbage curry tastes equally tasty as Ilish Macher Matha Diye Bandhakopi. I will share the veg recipe of cabbage curry very soon with you.

Ingredients:

• 1 Hilsa fish head, cut into pieces
• 1 Cabbage, shredded
• 1 large Potato, medium diced
• 2 Green chillies
• ½ teaspoon Cumin seeds
• 1 Bay leaf
• 1 teaspoon Turmeric powder
• 1 tsp Cumin powder (Jeera)
• ¾ tsp Coriander powder (Dhania)
• ½ teaspoon Sugar (Optional)
• Salt to taste
• 1 teaspoon Ghee
• Mustard oil for cooking

1. Marinate fish head with Salt and Turmeric and keep it aside.
   

2. Add Oil into the pan and wait until the Oil is hot.
3. Deep fry the fish head in medium high flame.
   

4. Keep the fish head aside and break it into pieces.
   
   

5. Wash the shredded Cabbage in a strainer and keep it aside to drain water.
   

6. In the same Oil, add Cumin seeds (Jeera), Bay leaf into the pan and cook for 30 seconds until it turns brown in colour.
   

7. Add Potatoes and green Chilli and cook it for 2 minutes in medium low flame.
   

8. Add half of the Cabbage and mix it well.
   

9. Then add the rest of the Cabbage and give a nice mix.
10. Cover the pan and cook it in low flame for 5 minutes.
    

11. Add Salt, Turmeric powder and mix it well.
    

12. Cover the pan and cook it in low flame for 4-5 minutes until the Cabbage gets soft.
13. Add Cumin powder, Coriander powder and mix it nicely.
    

14. Cook it for a minute in low flame.
15. Add the broken fish head (Step 4), Ghee and mix it with the Cabbage properly.
    
    

16. Cover the pan and cook it in low flame for another 5 minutes.