Friday, May 24, 2013

Macher matha diye Bandhakopir Torkari (Bong-style Cabbage Curry with Fish Head)

I am almost a cat when it comes to fish. So wasting fish-head is an absolutely no no for me :)
I am a huge fan of "macher muro" (fish-head). I make "macher jhol" (Bengali style fish curry) with  those fish heads very less. But I mix them with vegetables or lentils etc. It absolutely changes the taste of that dish..for better. Vegetable mishmash with fish-head "chyachra" is a famous Bengali dish. Also "macher muro diye bhaja munger daal" (fish-head with fried yellow lentil) is another delicacy. And I love "macher matha diye bandhakopir torkari" (Bong-style cabbage curry with fish head). My MIL makes it really good.

Ingredients for "Macher matha diye Bandhakopir Torkari":
  1. Cabbage / bandha kopi 1 small size (thinly sliced)
  2. Rohu (rui)/ Katla /Hilsa (ilish)-head 1 whole (cut into halves)
  3. Potato 1 large (cut into small cubes)
  4. Onion 1 medium (thinly sliced)
  5. Tomato 1 large (finely chopped)
  6. Ginger and chilli paste 1 and half table spoon
  7. Cumin powder 1 tea spoon
  8. Coriander Powder 1 tea spoon
  9. Garam masala powder 1/4 tea spoon
  10. Turmeric powder (as needed)
  11. Chilli powder 1/2 tea spoon
  12. Salt & sugar (according to taste
  13. Cumin seed 1 tea spoon
  14. Whole garam masala (1 cinnamon stick, 1bay leaf, 1 dry red chill, 2 cardamom and 2 cloves)
  15. Mustard oil (or any other vegetable oil)
  16. Ghee/ clarified butter 1 tea spoon

How to make "Macher matha diye Bandhakopir Torkari":
  • Clean fish head and marinate with salt and turmeric powder.
  • Heat 5-6 table spoon oil in a pan very well and add fish heads to it. Be careful when you are frying fish heads, as it splutters a lot of hot oil out side of the pan. Keep a lid handy. Fry the fish heads really well. Take out from oil and keep separately. Let it cool down and break it in pieces.
  • Add cumin seed and whole garam masala (1 cinnamon stick, 1bay leaf, 1 dry red chill, 2 cardamom and 2 cloves) to oil. Let them splutter and add onion slices. Fry onion until translucent and golden. Add potato cubes. Add little salt. Fry for few minutes.
  • Add ginger paste, cumin powder, coriander powder, turmeric powder, chilli powder. Cook until the raw smell is gone. Add chopped tomato. Cook until tomato is mushy and cooked.
  • Add cabbage. Mix well with spices. Add salt (as careful, we have added salt before). Stir and cook over high flame for 2 minutes or so. Turn down the heat and cook covered with a lid. Cook until cabbage and potato is cooked. Sprinkle little water if needed. Keep checking occasionally.
  • Add sugar and mix well. Add fish head. Mix again. Cook covered for more 3-4 minutes over low heat.
  • Turn off the heat and add ghee and garam masala powder.
  • I love it with white rice and some "bhaja munger daal".

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1 comment:


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