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| ilish macher matha diye chochhori |
Hi friends, this is a typical Bengali recipe which is our all time favourite. In winter if we can arrange the Ilish mach then the taste will be yummier because of variety of seasonal vegetables. Otherwise with rui, katla fish also u can try. This recipe by my mother’s hand is just unforgettable. Here the dish is for serving 4. So friends try and enjoy it with hot rice.
Ingredients
Ilish head 1
Cauliflower stick (data) 10
Kidney-bean 6
Brinjal ½
of medium size
Green peas 5-6
Radish 1
small
Mustard pest 1
tablespoon
Ginger pest ½
teaspoon
Cumin powder 1
teaspoon
Coriander powder ½
teaspoon
Green chilli 5-6
Red chilli powder ½
teaspoon
Whole red chilli 1
Panch foron 1
teaspoon
Turmeric powder 1
teaspoon
Sugar ½
teaspoon
Salt to
test
Mustard oil 3
tablespoons
Method
Heat oil in pan put fish head in hot oil and fry it till brown
colour comes. In the mean time cut cauliflower sticks or fulcopir data in 1 ½
sizes, put them in boiling water for 3-4 minutes, switch off oven and keep it
covered for 3-4 minutes. Then drain and keep aside. Cut all other vegetables in
small sizes.
Take out the fried
fish heads from pan, break them by spoon and keep aside. Now in the same pan
put panch foron (cumin-seed, black cumin-seed, fenugreek seed, aniseed and pasley these five kinds of spices), dry red chilli then add radish, cauliflower stick, liver beans,
brinjal one by one and stir them for 3-4mins then put sufficient water so that all
vegetables are drowned. When water start to boil add broken fried fish, turmeric
powder, mustard pest, ginger pest, cumin coriander powder, sugar, salt, green
peas, green chillies mix them all then cover and reduce the heat. Cover for
8-10 minutes or till cooked, let the curry become a bit dry.
Serve with hot rice.  |
| ilish macher matha diye chochhori with rice |
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