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.
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.