A Bengali delicacy, Ilish Macher Matha Jhol is a light yet flavorful curry made with Hilsa fish head (Ilish Macher Matha), potatoes, and traditional Bengali spices. This dish is a must-try for those who love the rich, distinct flavors of Hilsa!
✔ Hilsa Fish Head (Ilish Macher Matha) – 1 (cut into pieces)
✔ Turmeric Powder – ½ tsp
✔ Salt – ½ tsp
✔ Mustard Oil – 3 tbsp
✔ Potatoes (cubed) – 1 large
✔ Brinjal (optional, cut into pieces) – ½ cup
✔ Onion (sliced thinly) – 1 medium
✔ Tomato (chopped) – 1 small
✔ Green Chilies (slit) – 2-3
✔ Ginger Paste – 1 tsp
✔ Turmeric Powder – ½ tsp
✔ Red Chili Powder – 1 tsp
✔ Cumin Powder – 1 tsp
✔ Salt – To taste
✔ Sugar – ½ tsp (optional)
✔ Mustard Oil – 2 tbsp
✔ Water – 1 cup
✔ Fresh Coriander Leaves – For garnish
1️⃣ Wash the Hilsa Fish Head and pat it dry.
2️⃣ Marinate with turmeric and salt and let it sit for 5 minutes.
3️⃣ Heat 3 tbsp mustard oil in a pan until it smokes slightly.
4️⃣ Fry the Hilsa head pieces until golden brown and crispy.
5️⃣ Remove from the pan and set aside.
1️⃣ In the same oil, add sliced onions and sauté until golden.
2️⃣ Add ginger paste and cook until the raw smell disappears.
3️⃣ Stir in tomatoes, cooking until they soften and release oil.
4️⃣ Add turmeric, red chili, cumin powder, and salt. Mix well.
5️⃣ Toss in potatoes and brinjal and sauté for a few minutes.
1️⃣ Pour 1 cup of water into the pan and bring it to a boil.
2️⃣ Add the fried Hilsa head and cook for 8-10 minutes until the potatoes are tender.
3️⃣ Add slit green chilies for extra spice.
4️⃣ Check seasoning, add a little sugar if needed.
5️⃣ Simmer for 2 more minutes, then turn off the heat.
✅ Garnish with fresh coriander leaves.
✅ Serve hot with steamed rice for an authentic Bengali experience! 🍚🔥
This dish is often enjoyed during the Sundarban Hilsa Festival, also known as Sundarban Ilish Utsav, where food lovers indulge in a variety of Hilsa delicacies in the heart of the Sundarbans!
Enjoy your meal! 🍴😋
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