Ilish macher matha diye chal kumro

Abhijit Author

By Abhijit

Last Updated Jun 23, 2022


Ash gourd curry with Hilsa Fishhead

Ilish macher matha diye chal kumro

This dish requires a tender ash gourd and Hilsa fish head which makes this dish delicious. You can prepare pui shak or malabar spinach with hilsa fish head.Though ash gourd is similar to a bottle gourd, having a great difference in taste after cooking. Here I am preparing Ilish macher matha diye chal kumro or Ash gourd curry with Hilsa Fish head, but you can make it with any fish head like rohu or Katla fish also.

Main equipment

  • Wok/ Kadai
  • Spatula
  • Serving bowl/dish

Ingredients For Ilish macher matha diye chal kumro

  • Chal kumro/Ash gourd-750gm
  • Hilsa/Ilish fish head-1 (medium size)
  • Mustard Oil-2 tbsp
  • Bay leaves-2
  • Red chili-1
  • Cumin seeds-1/2 tbsp
  • Cardamom-2
  • Ginger paste-1 tbsp
  • Cinnamon -1/2 inch stick
  • Peppercorns-8
  • Sugar-1/2 tbsp
  • Turmeric powder-1 tbsp
  • Green chilies-3
  • Salt to taste

How to make Ilish macher matha diye chal kumro

Cut the ash gourd in Julian shape

Ilish chal kumro step1

Clean and wash the hilsa fish head and rub with salt and turmeric powder.

Ilish chal kumro step2

Take a Kadai, heat 2 tbsp mustard oil, let it come to the smoky point, then add the hilsa fish head to fry; once fried in one side then turn it over to another side to fry evenly. Once fried take it out from the Kadai.

Ilish chal kumro step3

Now in the same oil add cumin seeds, red chili, and bay leaves to temper

Ilish chal kumro step4

Add peppercorn, cardamom, and cinnamon stick, and stir them.

Ilish chal kumro step5

Now add the fried fish head, a lot of smoke will come out

Ilish chal kumro step6

After adding the fish head, add the chal kumro/ash gourd

Ilish chal kumro step7

Add turmeric powder and salt

Ilish chal kumro step8

Then add sugar and ginger paste

Ilish chal kumro step9

Stir them continuously to mix all ingredients in a low-medium flame

Ilish chal kumro step10

Now cover the lid, and allow it to cook in its own water for 5-6 minutes on low flame, no need to add water.

Ilish chal kumro step11

Open the lid, and you will see the water is still there.

Ilish chal kumro step12

Now keep the flame in medium and stir it to make it dry.

Ilish chal kumro step13

Now the curry is almost dry, so stir them fast.

Ilish chal kumro step14

Transfer them to a serving plate and serve hot with hot piping rice.

Ilish chal kumro step15
Ilish macher matha diye chal kumro

Ilish macher matha diye chal kumro

This dish requires a tender ashgourd and Hilsa fish head which makes this dish delicious. Though ash gourd issimilar to a bottle gourd, having a great difference in taste after cooking.Here I am preparing Ilish macher matha diye chal kumro or Ash gourd curry withHilsa Fish head, but you can make it with any fish head like rohu or Katla fishalso.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Bengali, Indian
Servings 2
Calories

Equipment

  • Serving plate
  • Spatula
  • A kadai or a fry pan

Ingredients
  

  • 750 gm chal kumro/ash gourd
  • 1 Hilsa fish head
  • 2 tbsp Mustard oil
  • 2 bay leaves
  • 1 red chili
  • 1/2 tbsp cumin seeds
  • 2 Cardamom
  • 1/2 inch  Cinnamon Stick
  • 1 tbsp ginger paste
  • 3 green chilies
  • 8 peppercorn
  • 1 tbsp  turmeric powder
  • 1/2 tbsp sugar
  • salt to taste

Instructions
 

  • Cut the ash gourd in Julian shape
  • Clean and wash the hilsa fish head and rub with salt and turmeric powder.
  • Take a Kadai, heat 2 tbsp mustard oil, let it come to the smoky point, then add the hilsa fish head to fry; once fried in one side then turn it over to another side to fry evenly. Once fried take it out from the Kadai.
  • Now in the same oil add cumin seeds,red chili, and bay leaves to temper
  • Add peppercorn, cardamom, and cinnamon stick, and stir them.
  • Now add the fried fish head, a lot of smoke will come out
  • After adding the fish head, add the chal kumro/ash gourd
  • Add turmeric powder and salt
  • Then add sugar and ginger paste
  • Stir them continuously to mix all ingredients in a low-medium flame
  • Now cover the lid, and allow it to cook in its own water for 5-6 minutes on low flame, no need to add water.
  • Open the lid, and you will see the water is still there.
  • Now keep the flame in medium and stir it to make it dry.
  • Now the curry is almost dry, so stir them fast.
  • Transfer them to a serving plate and serve hot with hot piping rice.

You May Also Like

0 Comments on Ilish macher matha diye chal kumro

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}