Ilish Macher Matha/Muro Diye Kochu Shaak | Hilsa Fish Head with Taro Stems

Ilish Macher Matha/Muro Diye Kochu Shaak | Hilsa Fish Head with Taro Stems

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/Muro Diye Kochu Shaak is an authentic Bengali dish where Taro stems are cooked in spices with the fried head of Hilsa fish. This dish originated from Bangladesh and is one of the most popular dishes in Bong houses. It is a super delicious and simple recipe. You would require very limited ingredients to prepare this dish.

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 bandhakopi, Ilish macher matha diye pui shaak, Ilish macher muro diye moong dal and many more. These are all pure Bengali delicacy though.

How to cut and clean the Kochu Shaak (Taro Stems)

For preparing this dish, the most difficult part is to cut and clean the Kochu Shaak (Taro Stems). First, you need to trim the edges and then peel the stems. After that, cut the stems into medium pieces. I always prefer to use hand gloves to do this job. The reason behind it is few Kochu Shaak (Taro Stems) has the tendency to make you feel itchy and your fingers may become black with the sticky fluid of the vegetable.

I have washed the Kochu Shaak (Taro Stems) and then transfer it into pressure cooker. I have cooked it in high flame for 3 whistles. You can also boil the Kochu Shaak (Taro Stems) into Kadai or deep pan. But it will take some more time to get boiled.

For preparing Ilish Macher Matha/Muro Diye Kochu Shaak, it is important to marinate the fish head too. 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 Taro stems in that same Oil because it increases the taste and flavour of the curry.

After frying the Hilsa head, I have broken it into pieces. For the best result, always fry the fish head in Mustard oil. You can use any other cooking Oil, but Mustard oil will always give you better flavour. For tempering, I have used Cumin seeds and dry whole Red Chilli. For flavouring, I have used very small amount of Cumin powder and Coriander powder. I have not added any water to cook this dish.

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

Normally in our childhood, we used to get the fresh and soft Taro Stems only during winters. Now-a-days, it is available almost throughout the year. Kochu Shaak (Taro Stems) can get cooked in many ways, with Chickpeas or Daler Bori, Prawns and sometimes on its own without any other companions too. Veg-Kochu Shaak is also very famous recipe. I will share the veg recipe of Kochu Shaak (Taro Stems Curry) with you very soon.

Ingredients:

• 1 Hilsa fish head, cut into pieces
• ½ teaspoon Turmeric powder
• 1 teaspoon Salt

• Kochu Shaak (Taro Stems) peeled, and medium diced
• 2 Green Chillies
• ½ teaspoon Cumin seeds
• 1 Whole dry red Chilli
• ½ teaspoon Turmeric powder
• 1 tsp Cumin powder (Jeera)
• ¾ tsp Coriander powder (Dhania)
• ½ teaspoon Sugar (Optional)
• Salt to taste
• Mustard Oil for cooking

1. Marinate fish head with Salt and Turmeric powder and keep it aside for 10 minutes.
   

2. On the other hand, add the Kochu Shaak (Taro Stems) into pressure cooker.
   

3. Close the lid and cook it in high flame for 3 whistles.
4. Let the pressure settle down.
5. Then open the lid of the cooker and drain the water and keep the Kochu Shaak (Taro Stems) aside.
   

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

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

9. In the same Oil, add Cumin seeds (Jeera), whole dry red Chilli into the pan and cook for 30 seconds until it turns brown in colour.
   

10. Add the boiled Kochu Shaak (Taro Stems) and mix it well.
    

11. Add green Chillies, Salt, Turmeric powder and give a nice mix.
    

12. Cover the pan and cook it in medium flame for 5 minutes.
13. Open the lid and stir it with spatula properly.
14. Cook it in medium flame and try to make the stems completely dry.
15. Cook it until the extra moisture evaporates and oil starts releasing.
16. Add Cumin powder, Coriander powder and mix it nicely.
    

17. Cook it for another minute in low flame.
18. Add the broken fish head (Step 8) and mix it with the mashed Taro stems properly.
    

19. Cover the pan and cook it in low flame for another 5 minutes. Stir occasionally. This is help the Kochu Shaak (Taro Stems) to absorb the flavour of Hilsa fish head.
20. Switch off the flame.