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Hilsa fish Head with Malabar spinach | Side dish
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TheStrollingFoodieHilsa fish Head with Malabar spinach | Side dish
Ilish macher matha diye pui shak/ilish fish head mismatch with Malabar spinach is a very popular dish in West Bengal. If you buy ilish, then this will be the last recipe of ilish after ilisher jhal, jhol and paturi. Because we are keeping the ilish head separate to make chanchera, tok or with pui shaker chorchori. The marinated ilish fish head are fried and then cook with Malabar spinach, taro, pumpkin and ginger and sometimes added with potatoes and this is How to make ilish macher matha diye pui shak/ilish fish head mismatch with Malabar spinach.
Ingredient
Food ration :
2 peopleCooking time :
25 minutes
1 tsp
Ginger grated-
200 gm
Taro peeled and chopped –
tsp
Sugar -1/4
1 teaspoon
Turmeric powder –
tsp
cumin powder-1/2
Cooking instructions
* Step 1
Take the fish head, clean and wash and rub with turmeric powder & salt and keep it aside for 10 minutes.
* Step 2
Now heat oil in a pan or kadai, fry the marinated fish heads till golden brown and keep aside.
* Step 3
In the same oil, add panch foron and whole red chili for tempering.
* Step 4
As they splutter and sizzle, add taro and sauté for one minute.
* Step 5
Now add the pumpkin and sauté for 2 minutes.
* Step 6
In the meantime rinse the malabar spinah or pui shaak. Discard the soaked water and separate the leaves from stem.
* Step 7
Now cover the pan, let it cook for 5 minutes, don’t add water to the mishmash.
* Step 8
If the vegetables are not cooked enough, then add little water and cover the pan for another 3 to 4 minutes.
* Step 9
After 3 to 4 minutes open the lid, cook and let all the excess water evaporate.
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