Kumro diye macher matha | Misti kumro diye macher matha | Misti kumro recipe | Macher matha diye recipe

Kumro diye macher matha is a popular traditional Bengali food. It is a comforting semi dry curry which is regularly prepared in Bengali houses when pumpkin is easily available in market. In this preparation, pumpkin aka misti kumro chunks are cooked with onion, ginger-garlic, fried fish head in some Bengali spices. This Bengali delicacy is always relished with steamed rice.

About the recipe
Health Benefits of Pumpkin
Tips and Suggestions
How to make Kumro diye macher matha (step wise photos)
Recipe Card

Bengalis are renowned for eating fishes. Normally, in Bengali houses, they purchase whole fish and prepare different types of fish curries. They don’t even waste the fish head. In fact, fish head recipe is also as tasty as the fish if you know the right recipes with it.

In Bengali recipe, fish head recipes play a vital role in every occasion or celebration. Bengalis always make sure to prepare a fish curry with the body and a separate side with the fish heads. Muri Ghonto, Kochu Shaak Diye Macher Matha, Macher Matha Diye Moong Dal, Macher Matha Diye Begun, Macher Matha Diye Bandhakopi, Macher matha diye fulkopi, Kumro diye macher matha and many more dishes are prepared with fish head in Bengali Cuisine.

Pumpkin is a very famous vegetable all over the world and many delectable dishes including soup, pie, dessert, curries etc. are prepared with this ingredient. During the autumn season, this giant squash appears in the market and is used to prepare varieties of dishes during Halloween.

In fact, pumpkin aka mishti kumro is one of the regularly used vegetable in both Bengali vegetable recipe and non-vegetarian recipes and kumro diye macher matha is one of them.

Whenever I talk about the misti kumro recipe, it always makes me feel nostalgic. As a bong, I have grown up eating this delicacy and have never got bored with it till now. I still remember how my mother used to prepare it and serve it mostly as a side with steamed rice and dal. We used to devour that with immense pleasure. I have learnt this recipe from my mom.

Kumro diye macher matha is a very simple and easy recipe. All the ingredients required to prepare the dish are easily available in any Bengali kitchen pantry. The fish head curry has its own strong flavour, so it does not go well with any flavoured rice item and is always served with plain rice.

Misti kumro diye macher matha with step by step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect flavoured macher matha diye recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and key ingredient pumpkin.

• It is a great source of Vitamin A, Vitamin C and minerals which helps boost immune system.
• It is rich in antioxidants which helps to get rid of chronic diseases.
• It is good for our vision too.
• It is high in fibre and low in calorie which makes it a great option for weight loss.
• It is good for our skin health.
• In many cases, it helps to control the blood pressure and blood sugar level of our body.

• Make sure scaling, cleaning and washing of the fish heads is done properly.
• Always cut the fish head at least into four pieces. It is very tough to cook the whole fish head. Either it may not get cooked from inside or you need to pour huge amount of oil to cook it properly.
• Always marinate the fish head with turmeric powder and salt at least for 10 minutes for best result. You can add chilli powder too.
• Deep fry the fish head separately in mustard oil before adding into the curry.

For the kumro diye macher matha, first clean the Rohu fish head (Rui Macher Matha). You can use other big fish head, but Rohu or Katla fish head works best for the recipe. Then marinate the fish head and keep it aside.

Pumpkin chunks are the other most important component of this recipe. So first cut the pumpkin into medium pieces, wash them and keep them aside. Chop onion and keep aside for later use.

After marinating the fish head for at least 10-15 minutes, take a pan and allow it to become completely dry. Then add mustard oil and wait until the oil is hot. Add the marinated fish head into the pan and fry them evenly. Strain the fish head pieces and keep them aside on a plate. After it cools down a bit, break them into few pieces.

In the same pan, add whole spices bay leaf, dry red chillies, cumin seeds and let them crackle.

Add chopped onions into the pan and fry them on medium flame for 7-8 minutes. Then add ginger-garlic paste and cook over low flame until the raw smell disappears.

Add the pumpkin pieces and some salt into the pan and give a nice stir. Fry them over high flame for 2-3 minutes and stir frequently. Then cover the pan and cook it over medium flame for 12-15 minutes until the pumpkin gets cooked. Stir in regular intervals. The duration of cooking completely depends on the type and quality of the pumpkin. Hence, it may vary accordingly.

In the meantime, take a bowl and add turmeric powder, red chilli powder, cumin powder, coriander powder and some water into it. Make a paste of the spices and add it into the pan. Cook it in low flame for another 2-3 minutes until the masala gets cooked properly.

Add the fried fish head, green chillies into the pan and give a nice mix. Add some sugar and mix it nicely. Cook it in medium flame for a minute.

Then add water into the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and cook it for another 5-6 minutes.

At the final stage of cooking, add bengali garam masala powder (a ground spice mixture which contains equal portion of cardamom, cinnamon and cloves) and ghee (Clarified butter), one by one into the pan. These spices complement the flavour of the dish very well. Cook it in medium flame for another minute and then switch off the flame.

Many fish head recipes have already been shared in my previous posts. You can check few of them like

Muri Ghonto
Macher matha diye bandhakopi
Aar macher matha diye begun
Ilish macher matha diye kochu shaak

..And Many more…

1 cup = 250 ml

• 1 Rohu or Katla fish head (macher matha), cut into 4 pieces
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• ½ teaspoon red Chilli powder

• ¾ teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Cumin powder
• ¾ teaspoon Coriander powder
• 2 tablespoons Water

• 500 Grams Pumpkin aka misti kumro
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• ½ teaspoon Cumin seeds (Jeera)
• 1 Bay leaf (Tejpatta)
• 2 dry Red chillies
• ½ teaspoon Bengali Garam Masala powder
• 1 teaspoon Ghee (Clarified butter)
• 1 teaspoon Sugar
• Salt to taste
• ½ cup Water for gravy
• ¼ cup Mustard oil for cooking

1. Wash the fish head thoroughly and cut them into four pieces. Marinate fish head with 1 teaspoon salt, ½ teaspoon red chilli powder, 1 teaspoon turmeric powder. Keep it aside for at least 10-15 minutes.
2. Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil into the pan and wait until the oil is hot.
3. Deep fry the fish head over medium flame from each side evenly until the fish head become crispy and golden brown in colour. It takes around 10-12 minutes to fry the fish head pieces.
   Tip: Fish heads have the tendency to splatter oil while frying. I would recommend using splatter guard to avoid any accidents.
4. Strain the fish head pieces on a separate plate. Break them into pieces keep it aside.
5. In the same pan, add whole spices 1 bay leaf, 2 dry red chillies, ½ teaspoon cumin seeds and let them crackle.
6. Add chopped onions into the pan and fry them on medium flame for 7-8 minutes.
7. Add 1 tablespoon ginger-garlic paste and cook over low flame until the raw smell disappears.
8. Add the pumpkin pieces, salt into the pan and give a nice stir. Fry them over high flame for 2-3 minutes and stir frequently. Then cover the pan and cook it over medium flame for 12-15 minutes until the pumpkin gets cooked. Stir in regular intervals.
   Note: The duration of cooking completely depends on the type and quality of the pumpkin. It may vary.
9. In the meantime, take a bowl and add ¾ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder and 2 tablespoons water into it and make a smooth paste of the spices.
10. Add the paste into the pan and give a nice mix. Cook it in low flame for another 2-3 minutes until the masala gets cooked properly.
11. Add the fried fish head, 2-3 green chillies, 1 teaspoon sugar into the pan and give a nice mix. Cook it in medium flame for a minute.
12. Add ½ cup water into the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and cook it for another 5-6 minutes.
13. At the final stage of cooking, add ½ teaspoon bengali garam masala powder (a ground spice mixture which contains equal portion of cardamom, cinnamon and cloves) and 1 teaspoon ghee (Clarified butter), one by one into the pan.
14. Cook it in medium flame for another minute and then switch off the flame.

Transfer the kumro diye macher matha into a serving bowl or on a serving plate. Serve hot or warm to enjoy its best taste. Pair up the comfort food with rice and enjoy the classic Bengali delight.

Kumro diye macher matha | Misti kumro diye macher matha | Misti kumro recipe | Macher matha diye recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

1 cup = 250 ml

To marinate the fish head

• 1 Rohu or Katla fish head (macher matha), cut into 4 pieces
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• ½ teaspoon red Chilli powder

For the spice paste

• ¾ teaspoon Turmeric powder
• ½ teaspoon red Chilli powder
• 1 teaspoon Cumin powder
• ¾ teaspoon Coriander powder
• 2 tablespoons Water

Other ingredients for kumro diye macher matha

• 500 Grams Pumpkin aka misti kumro
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 2-3 green Chillies
• ½ teaspoon Cumin seeds (Jeera)
• 1 Bay leaf (Tejpatta)
• 2 dry Red chillies
• ½ teaspoon Bengali Garam Masala powder
• 1 teaspoon Ghee (Clarified butter)
• 1 teaspoon Sugar
• Salt to taste
• ½ cup Water for gravy
• ¼ cup Mustard oil for cooking

Instructions

1. Wash the fish head thoroughly and cut them into four pieces. Marinate fish head with 1 teaspoon salt, ½ teaspoon red chilli powder, 1 teaspoon turmeric powder. Keep it aside for at least 10-15 minutes.
2. Put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil into the pan and wait until the oil is hot.
3. Deep fry the fish head over medium flame from each side evenly until the fish head become crispy and golden brown in colour. It takes around 10-12 minutes to fry the fish head pieces.

Tip: Fish heads have the tendency to splatter oil while frying. I would recommend using splatter guard to avoid any accidents.

4. Strain the fish head pieces on a separate plate. Break them into pieces keep it aside.
5. In the same pan, add whole spices 1 bay leaf, 2 dry red chillies, ½ teaspoon cumin seeds and let them crackle.
6. Add chopped onions into the pan and fry them on medium flame for 7-8 minutes.
7. Add 1 tablespoon ginger-garlic paste and cook over low flame until the raw smell disappears.
8. Add the pumpkin pieces, salt into the pan and give a nice stir. Fry them over high flame for 2-3 minutes and stir frequently. Then cover the pan and cook it over medium flame for 12-15 minutes until the pumpkin gets cooked. Stir in regular intervals.

Note:The duration of cooking completely depends on the type and quality of the pumpkin. It may vary.

9. In the meantime, take a bowl and add ¾ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder and 2 tablespoons water into it and make a smooth paste of the spices.
10. Add the paste into the pan and give a nice mix. Cook it in low flame for another 2-3 minutes until the masala gets cooked properly.
11. Add the fried fish head, 2-3 green chillies, 1 teaspoon sugar into the pan and give a nice mix. Cook it in medium flame for a minute.
12. Add ½ cup water into the pan and give a nice stir. Cover the pan and put the flame in high until the gravy starts boiling. Then put the flame in low and cook it for another 5-6 minutes.
13. At the final stage of cooking, add ½ teaspoon bengali garam masala powder (a ground spice mixture which contains equal portion of cardamom, cinnamon and cloves) and 1 teaspoon ghee (Clarified butter), one by one into the pan.
14. Cook it in medium flame for another minute and then switch off the flame.

Kadai

Buy Online

Wooden Spatula

Buy Online

Knife Set

Buy Online