Name: Ilish macher matha diye bandakofi recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
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; Clove 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 as per taste

ABOUT Ilish macher matha diye bandakofi RECIPE

Hilsa fish head in Bengali style cabbage curry is a common Bengali dish relished by everyone.

Ingredients Serving: 4

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
Clove 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 as per taste

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 in 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 mix 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.

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