how to prepare Macher matha diye bandhacopi

Macher matha diye bandhacopi is a simple yet flavorsome stir fry a traditional elegance from the Bengali Cuisine cooked with fish head and cabbage with spices and blobs of ghee boosting the aroma. This is how to prepare Macher matha diye bandhacopi

Ingredients

• fish head ( Rohu or Catla cut into two halves) one bigger
•   cabbage finely chopped  one medium size
• medium potatoes cut into big cubes two
• green peas-1/2 cup
• 1 tomato coarsely chopped
• ginger paste 1 tbsp
• garlic paste 1 tsp.
• coriander powder 1 tbsp
• cumin powder 1 tsp.
• chili powder 1tbsp ( you can increase or decrease the amount depending on your spice level)
• turmeric powder 1 tbsp
• panch phoron-1/2 t spoon    (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni 2  bay leaf
• Salt
• Sugar
• 1 t spoon Garam Masala
• Mustard oil 3 teaspoon

how to prepare Macher matha diye bandhacopi

• Clean and wash the fish head. Rub with salt and turmeric powder and Keep it for ten minutes to marinate.
  In a pan heat oil, add the fish head and fry it on medium heat.
• In the same oil temper with cumin seeds and bay leaf.
  Once the spices pop up add potato cubes followed by ginger garlic paste and sauté on low heat for 2-3 minutes.
  Now add chopped tomato, and green peas along with coriander, cumin, chili, and turmeric powder followed by chopped cabbage to it, add salt and & a little bit of sugar.

  

• cook it for 2-3 minutes and place the fish head and break it by spatula then cover it and allow it to cook for 7-8 minutes or  till the cabbage becomes soft .
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• Now switch off the flame and open the lid.
• Add garam masala and ghee then mix it well and cover it for 5 minutes.
• Serve with rice and dal